Baked Cherry Tomatoes with Garlic and Saffron Oil

Name: Baked Cherry Tomatoes with Garlic and Saffron Oil (Tomates Asados al Aceite de Azafran)
Yield: Serves 6 to 8 as a side dish
Cuisine: Spanish
Ingredients: 4 fat garlic cloves, slivered; 1 small pinch of crushed red pepper flakes; 1 small bay leaf; Flaky sea salt, such as Maldon; 1 medium-size pinch of saffron, pulverized in a mortar; ⅓ cup extra-virgin olive oil; 2 pints cherry or grape tomatoes; ½ teaspoon smoked sweet Spanish paprika; 2 fresh thyme sprigs; 2 to 3 tablespoons minced fresh flat-leaf parsley, for serving

Tomates Asados al Aceite de Azafran

Preparation info

Serves
6 to 8
as a side dish

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Inspired by a dish I had in La Mancha, where saffron and paprika rule, these tomatoes make a fantastic side dish or a condiment for grilled chicken, lamb, or fish. If you increase the amount of olive oil to a half cup and toss in some diced serrano ham or prosciutto, you have a great, easy pasta sauce.

Ingredients

⅓ cup extra-virgin olive oil
1 medium-size pinch of saffron, pulverized in a mortar
2

Europe
Spain
Side dish
Condiment
Mediterranean
Vegan
Gluten-free

Method

Preheat the oven to 400°F.
Heat the olive oil and saffron over low heat in an earthenware cazuela or a flameproof baking dish that can hold the tomatoes in one layer. Add the tomatoes and garlic and cook for 1 minute. Remove the cazuela f