5 plum or Roma tomatoes

1 serrano chili

1 yellow onion

3 Tbsp balsamic vinegar

2 Tbsp olive oil

Pinch of saffron (not necessary)

​Salt and pepper

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Brush tomatoes and serrano chili with olive oil, sprinkle with salt and pepper, and grill (or broil) until charred, about 10-15 minutes. Cool slightly then chop into small pieces, discarding the stems. 

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Heat oil in a large saucepan over medium heat, then add the onion and cook until translucent. Add the tomatoes, serrano chili, balsamic vinegar, and saffron (if desired). Continue cooking until the sauce has reduced a little and is thick and bubbly. Finally, add some salt and pepper to taste and let cool before serving.

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