Instructions: Vine-ripened tomatoes are a must for this sauce.

Note 1: OR 2 small tomatoes, peel, seeded, chopped, (abt 3/4 C)

Heat oil in a small saucepan over med heat. Add garlic and stir until lightly colored, about 30 seconds. Add saffron and stir for 5 more seconds. Stir in chicken broth and sherry and simmer until reduced to 2 Tbsp, about 5 min. Transfer sauce to a small bowl and set aside to cool.

Just before serving, stir in tomatoes and parsley. Season with salt and pepper. Spoon over hot cooked asparagus or pasta.

Makes 3/4 C

This was enough for 2 of us. It has a wonderful smell, flavor and color.

Quite easy to prepare also.

NOTES : We served the fresh tomato sauce with saffron over pasta but the original recipe served it over asparagus. I would also consider putting it over a baked potato or rice. Seems pretty versatile to me.

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