2 large tomatoes
1/2 cup finely chopped onion
6 cloves garlic, finely chopped
3 tablespoons olive oil
Generous pinch of saffron threads
2 tablespoons sweet smoked paprika
Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into 1/2-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.