Equipment
* optional
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 38 kcal
- Protein
- 1 g
- Carbohydrates
- 6 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 105 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 313 mg
- Calcium
- 22 mg
- Iron
- 0.9 mg
- Magnesium
- 17 mg
- Phosphorus
- 34 mg
- Zinc
- 0.3 mg
- Vitamin A
- 53 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.8 mg
- Folate
- 19 mcg
- Water
- 119 g
Sources: USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
Arrange the halved tomatoes on a baking sheet with the cut sides facing upward.
Coat the surface of the tomatoes with olive oil using a pastry brush.
Sprinkle the cumin seeds evenly over the oiled tomatoes.
Roast the tomatoes at 220°C (425°F) for 25 minutes until the flesh is very soft.
Transfer the roasted tomatoes, orange zest, saffron, and salt into a blender.
Process the mixture until the sauce reaches a completely smooth consistency.
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.
Troubleshooting
Sauce is too watery
Cause: Tomatoes had high water content or were not roasted long enough.
Fix: Simmer the blended sauce in a saucepan over medium heat for 5-10 minutes to reduce.
Prevention: Use Roma or plum tomatoes and ensure they are fully softened during roasting.
Cultural Context
This sauce draws inspiration from Mediterranean and Middle Eastern flavor profiles, where the warming spice of cumin, the bright zest of citrus, and the luxurious aroma of saffron are commonly used. It can be seen as a modern interpretation of traditional tomato-based sauces, elevated with these aromatic elements for a more complex and sophisticated taste.
