Instructions: Reconstitute the dried tomatoes; drain and slice thin.

Simmer saffron with white wine for five minutes. Strain into another pan containing red wine vinegar and sugar. Reduce to syrup-like consistency.

In oil, lightly saute onions and peppers, 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.

NOTES : The zesty flavors make it worth the wait.

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