Name: Saffron Noodles with Yellow Tomato Sauce (Safferich Nudle mit Geeltomatts-Sosse)
Yield: 4 to 6 servings
Cuisine: German
Ingredients: 1 cup (200 g) chopped raw yellow tomato; ½ cup (25 g) chopped dried peaches; 1 tablespoon (15 ml) Garlic Vinegar; 1 cup (250 ml) puréed raw yellow tomato; ½ cup (65 g) diced carrot; 20 pearl onions, cut in half lengthwise; 1 teaspoon minced fresh tarragon; 1 recipe fresh Saffron Noodles (note); 2 tablespoons (30 ml) sunflower or safflower oil; 2 fresh bay leaves, bruised; 1 cup (250 ml) Basic Chicken Stock

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Easy to make, this dish can be served hot as a side dish or cold as a salad.

Ingredients

1 cup (250 ml) puréed raw yellow tomato
1 cup (250

Method

Put the puréed tomato, chicken stock, and bay leaves in a saucepan and bring to a gentle boil over low heat. Cook for 10 minutes, then remove from the heat and reserve.

While the tomato purée and stock are cooking, put the onions, carrot, and peaches in a separate saucepan. Pour in 1 cup (250 ml) boiling water, cover, and simmer over low heat for 5 minutes. Remove from the heat and rese