Saffron Noodles with Yellow Tomato Sauce

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

Safferich Nudle mit Geeltomatts-Sosse

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

Americas
Europe
United States
Germany
Side dish
Pasta
Pennsylvania

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