Spanish Baked Cherry Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from The New Spanish Table by Anya von Bremzen. You could make this with Greek or Italian flavours by omitting the saffron and smoked paprika and replacing them with oregano, basil or rosemary. This can be used as a bruschetta topping, pasta sauce, filling for panini, or a side dish. It's a great use for tomatoes that aren't quite fresh enough for salads. Ingredients:
1/4 cup extra virgin olive oil (choose a flavourful one) |
1 pinch saffron, pulverized in a mortar |
3 -4 cups cherry tomatoes (or grape tomatoes) |
4 garlic cloves, slivered |
1/2 teaspoon smoked paprika |
1 pinch red pepper flakes |
2 fresh thyme sprigs (or 1/8 teaspoon dried thyme) |
sea salt |
2 -3 tablespoons italian parsley, chopped |
Directions:
1. Preheat oven to 400°F.
2. Heat the olive oil and saffron in an ovenproof skillet over medium heat. The skillet should be big enough to hold all the tomatoes in one layer. Add the tomatoes and garlic and cook for one minute.
3. Remove pan from heat and stir in paprika and pepper flakes. Scatter thyme and salt over tomatoes.
4. Bake until they are plump and tender and just beginning to split.
5. Let cool for 5 minutes. Garnish with chopped parsley.
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