Roasted Yellow Tomatoes With Saffron

Ingredients

• 2 pounds yellow tomatoes
• 4 threads saffron
• 1 tablespoon grated orange rind
• 1 tablespoon grated lemon rind
• ¼ cup orange juice
• ½ teaspoon cider vinegar
• 6 cloves roasted garlic, peeled
• 2 teaspoons Tabasco
• ½ teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup yogurt cheese
• ¼ cup minced parsley leaves
• 2 tablespoons minced mint leaves
• 2 tablespoons minced basil leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    117 calories; 4 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 8 grams protein; 9 milligrams cholesterol; 395 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 375 degrees. Place the whole tomatoes on a baking sheet. Roast in the oven until the skins blister and split, about 15 minutes. Set aside to cool. Peel off the skins. Core and seed.
2. Put the roasted tomatoes in a nonstick skillet. Add the saffron, orange and lemon rinds, orange juice, vinegar, garlic, Tabasco, salt and pepper. Cook slowly over medium-low heat until the tomatoes thicken into a dense paste, about 20 minutes. Season with salt and pepper to taste.
3. Put the tomato mixture in a bowl. Fold in the yogurt cheese. Garnish with fresh herbs. This dip can be stored in the refrigerator in a closed container for up to 3 days. Serve with nuggets of grilled lobster, shrimp or corn chips.

50 minutes