Ingredients
– 1 can (400 g / 14 oz) Red Gold from Europe Organic canned tomatoes
– 3 tbsp organic extra virgin olive oil
– 4–5 cloves of fresh organic garlic, finely minced
– 1 small shallot, minced (optional)
– 1 tsp sea salt (adjust to taste)
– 1/2 tsp freshly ground black pepper
– 1/2 tsp sugar or honey (optional)
– 1 tbsp tomato paste (optional)
– 1 tbsp fresh lemon juice or red wine vinegar
– pinch of red chili flakes (optional)
– 1–2 pinches high-quality saffron threads, steeped in 1 tbsp warm water
– fresh basil or flat-leaf parsley, chopped, for finishing
– small sheets or flakes of edible gold leaf, for garnish
Directions
Step 1
Steep the saffron: place the threads in 1 tbsp warm water for 5–10 minutes.
Step 2
Heat the olive oil over a medium-low heat; gently sweat the minced garlic (and shallot if using) for 1–2 minutes – do not brown.
Step 3
Stir in the tomato paste (if using) and cook for another 30–60 seconds.
Step 4
Add the organic canned tomatoes, break up if whole, and bring to a gentle simmer.
Step 5
Season with salt, pepper, and sugar/honey if desired. Simmer uncovered for 12–18 minutes until slightly thickened.
Step 6
Add the saffron water and lemon juice/vinegar; simmer another 1–2 minutes. Adjust the seasoning.
Step 7
Transfer to a serving bowl, garnish with delicate edible gold leaf just before serving.
