In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.

Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.

After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.

Serve alongside grilled bread, pita, any kind of protein or as a side for vegetables.

If storing overnight, transfer the mixture to an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving.