Saffron Tomato Sauce with Capers

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An aromatic and versatile sauce for pasta, shellfish, or topping for roasted fish, chicken, lamb, or steamed cauliflower.

Ingredients

3 tablespoons extra-virgin olive oil 1/2 small yellow onion, finely chopped
2 large cloves or garlic, thinly sliced
30 threads of saffron
A pinch of crushed white pepper
2 lbs. roma tomatoes, diced
2 teaspoons capers
1 tablespoon fresh thyme leaves, chopped
Salt and pepper, to taste
1 tablespoon fresh Italian parsley, chopped


Directions

Heat oil in 2-quart saucepan over medium heat. Add the onion and garlic, stirring until soft, but not browned, about 5 minutes. Crumble the saffron into the pan and stir in crushed white pepper. Cook for 20 seconds and then add the tomatoes, capers, thyme, salt and pepper. Simmer briskly and cook until tomatoes are soft and flavors meld together, about 15 minutes. Stir in Italian parsley. Makes 2 cups.

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