Preparation:
Reconstitute dried tomatoes in hot water; drain and slice thin. Simmer
saffron in white wine for 5 minutes. Strain into another pan containing red wine vinegar and sugar. Reduce to syrup-like consistency over medium-high heat. In oil, lightly saute onions and pepper, retaining color and texture. Add tomatoes, dried tomatoes, zest, juice, oranges, salt and pepper and allow to stand 2 or
more hours at room temperature to develop taste. |
