Spanish Baked Cherry Tomatoes

• 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

1. Preheat oven to 400u0b0F.
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.

extra virgin olive oil, saffron, garlic, paprika, red pepper, thyme, salt, italian parsley

Taken from www.food.com/recipe/spanish-baked-cherry-tomatoes-453782 (may not work)