This sauce is an excellent compliment to traditional cod cakes, as well as those scented with ginger.
Ingredients
- 4 tomatoes, cored and halved
- 1 teaspoon olive oil
- 1 ½ teaspoons cumin seeds
- 1 teaspoon orange zest
- Pinch saffron
- ½ teaspoon salt, plus more to taste
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Nutritional Information
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Nutritional analysis per serving (10 servings)
14 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 119 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
One and one-quarter cups
Preparation
- Preheat oven to 425 degrees. Place tomatoes on a lightly oiled baking sheet, skin side up. Brush with olive oil. Sprinkle cumin seeds over tomatoes. Roast until tomatoes are very soft, about 25 minutes.
- Place roasted tomatoes with orange zest, saffron and salt in a blender. Process until smooth. Taste and adjust seasoning.
35 minutes
Dining and Cooking