*It is a good idea to soak your saffron before you use it in a recipe. This allows the flavors to release before it is used. When I put the saffron in my recipe, I also pour in the soaking water, more flavor is more flavor!

**San Marzano canned tomatoes are the best on the market, you will get perfectly juicy and ripe tomatoes each and every time + the Italian stamp of approval, quite literally. Some notice tomato seeds to become bitter once cooked. If this is you, make sure to remove them. To de-seed I put a sieve over a bowl and run my thumb vertically along the tomato to open it and just let the seeds fall, helping them along the way. Once I have de-seeded the tomatoes, I use a spoon to push the excess pulp and juice through the sieve. I add my seed free tomatoes to that bowl and squeeze them with my hand, giving them a 'rustic crush'. 🙂