Step 1

Pour washed cherry tomatoes into a skillet, followed by a hearty "glug" of olive oil.

Step 2

Add about 10-15 threads of saffron into the pan of cherry tomatoes, followed by salt.

Step 3

Turn heat up to medium.

Step 4

Let cook for 30 minutes, stirring occasionally.

Step 5

Let cool and then transfer into a container. Refrigerate for up to two weeks.

Step 6

Enjoy on toast, with pasta, on chicken — however you please.