TOMATO SAFFRON SAUCE – GOAT
Diced Tomatoes with Green Chilies, Roland Classic Coconut Milk, cilantro, garlic, coriander, saffron. Ladle over your favorite pasta. Top with fresh cilantro garnish and a wedge of fresh lemon!
Makes approx. 6 cups sauce
14.5 oz. can diced tomatoes (I used RED GOLD brand)
4.25 oz. can CHI-CHI’s Diced Green Chilies
10-3/4 oz. can condensed tomato soup (I used Campbell’s brand)
1 t. onion powder
2 t. garlic powder (or use fresh chopped – as many cloves as you like)
2 t. ground coriander
1 t. dried tarragon
1 t. dried basil
1/4 t. red cayenne pepper
1/8 t. ground allspice
1-2 pinches saffron or to taste
1-2 t. sugar
freshly ground black pepper
juice of 1 lemon, plus a couple more lemons for a squeeze garnish
14 oz. can Roland’s Classic Coconut Milk – full fat
1 fresh, med. size tomato, cut into 3/8 inch cubes
a couple handfuls of fresh cilantro, coarsely chopped
lemon wedge as garnish
Combine all ingredients, except tomato and cilantro and lemon wedge in large saucepan, over medium heat. Cook about 20 minutes, stirring often.
Add tomato and cilantro, cook another 10 minutes on low heat. Salt to taste.
Serve over your favorite pasta. Garnish with additional cilantro and a fresh lemon wedge.
Notes: Tomato Saffron Sauce can also be used as a dipping sauce for French baguette slices. Place in individual small bowls for guests, drizzle with olive oil, top with cilantro and lemon, surround with bread pieces and serve.
CHEF DAVIES-TIGHT™ 