Spanish Baked Cherry Tomatoes

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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.

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Steps

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Preheat oven to 400f.

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Heat the olive oil and saffron in an ovenproof skillet over medium heat.

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The skillet should be big enough to hold all the tomatoes in one layer.

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Add the tomatoes and garlic and cook for one minute.

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Remove pan from heat and stir in paprika and pepper flakes.

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Scatter thyme and salt over tomatoes.

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Bake until they are plump and tender and just beginning to split.

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Let cool for 5 minutes.

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Garnish with chopped parsley.

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Ingredients

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extra virgin olive oil, saffron, cherry tomatoes, garlic cloves, smoked paprika, red pepper flakes, fresh thyme sprigs, sea salt, italian parsley