Trim, peel, and thinly slice <quantity>5</quantity> shallots

Trim and thinly slice <quantity>1</quantity> fennel bulb

Heat a pan over medium-low heat and add <quantity>⅓<unit>cup</unit></quantity> of extra virgin olive oil

Add the shallots and fennel to the pan. Sweat until soft and translucent but without color. Mix periodically

Add salt to taste and continue to sweat the ingredients

Raise the heat to medium. Add <quantity>½<unit>cup</unit></quantity> of white wine and reduce it by half

Add a pinch of Aleppo pepper and a heavy pinch of saffron

Simmer for 5m to incorporate the flavors

Scoop <quantity>1</quantity> jar of yellow cherry tomatoes and reserve the liquid

Add the liquid to the pan and reduce it by half

Press the tomatoes and add any additional liquid to the pan. Continue to simmer for 10m to concentrate the flavors. Remove from the pan

Cut <quantity>⅔<unit>cup</unit></quantity> of butter into large chunks

Add the fennel and shallots to a blender. Blend on medium speed until smooth

Add the butter pieces, one at a time, while blending on low speed

Strain through a fine mesh sieve into a saucepan

Season with salt to taste, <quantity>1<unit>tsp</unit></quantity> of champagne vinegar, and <quantity>1<unit>tsp</unit></quantity> of shio koji. Keep warm over low heat

Add the yellow cherry tomatoes. The tomato saffron sauce is ready

A spoonful of tomato saffron sauce goes a long way!