Roasted Yellow Tomatoes With Saffron

• 2 pounds yellow tomatoes
• 4 threads saffron
• 1 tablespoon grated orange rind
• 1 tablespoon grated lemon rind
• 1/4 cup orange juice
• 1/2 teaspoon cider vinegar
• 6 cloves roasted garlic, peeled
• 2 teaspoons Tabasco
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup yogurt cheese
• 1/4 cup minced parsley leaves
• 2 tablespoons minced mint leaves
• 2 tablespoons minced basil leaves

1. Preheat the oven to 375 degrees.
2. Place the whole tomatoes on a baking sheet.
3. Roast in the oven until the skins blister and split, about 15 minutes.
4. Set aside to cool.
5. Peel off the skins.
6. Core and seed.
7. Put the roasted tomatoes in a nonstick skillet.
8. Add the saffron, orange and lemon rinds, orange juice, vinegar, garlic, Tabasco, salt and pepper.
9. Cook slowly over medium-low heat until the tomatoes thicken into a dense paste, about 20 minutes.
10. Season with salt and pepper to taste.
11. Put the tomato mixture in a bowl.
12. Fold in the yogurt cheese.
13. Garnish with fresh herbs.
14. This dip can be stored in the refrigerator in a closed container for up to 3 days.
15. Serve with nuggets of grilled lobster, shrimp or corn chips.

tomatoes, threads saffron, orange rind, lemon rind, orange juice, cider vinegar, garlic, tabasco, salt, freshly ground pepper, yogurt cheese, parsley leaves, mint leaves, basil

Taken from cooking.nytimes.com/recipes/6928 (may not work)