Equipment
Baking sheet
Blender
or Food processor or immersion blender
Pastry brush*
or Drizzle with a spoon
* optional
Ingredients
4 servings
Main
- 4 tomato, cored and halved
- 5 ml olive oil
- 3 g cumin seeds
- 5 ml orange zest
- ⅛ g saffron, whole threads
- 1 g salt
Nutrition (per serving)
38
Calories
1g
Protein
6g
Carbs
2g
Fat
2g
Fiber
3g
Sugar
105mg
Sodium
Method
01
Preheat the oven to 220°C (425°F).
02
Arrange the halved tomatoes on a baking sheet with the cut sides facing upward.
03
Coat the surface of the tomatoes with olive oil using a pastry brush.
04
Sprinkle the cumin seeds evenly over the oiled tomatoes.
05
Roast the tomatoes at 220°C (425°F) for 25 minutes until the flesh is very soft.
25mLook for: Tomatoes should be collapsed and slightly charred on the edges.Feel: Flesh should yield easily to a fork.
06
Transfer the roasted tomatoes, orange zest, saffron, and salt into a blender.
07
Process the mixture until the sauce reaches a completely smooth consistency.
Look for: Uniform orange-red color with no visible chunks.
Chef's Notes
- This sauce is excellent served warm or at room temperature.
- For a finer texture, pass the blended sauce through a fine-mesh sieve.
Storage
Refrigerator: 96 hours — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Simmer in a small saucepan over medium-low heat until warmed through, or microwave in 30-second intervals.
