Baked cherry tomatoes with garlic and saffron oil (Tomates asados al aceite de azafrán) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 390) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 28, 2015

    Saffron is not the highlighted flavor in this dish. I wouldn’t exactly say it was wasted, but I’d omit it next time. I think the acidity in tomatoes makes them somewhat unsuited for saffron. I think starches like rice, and the fat in meats, and even dairy, are far better vehicles. In spite of that, we definitely enjoyed this dish. We had a ton of local cherry tomatoes, so this lasted through dinner and will continue on into a few more days. Last night I served them with a phyllo pie made with leftover chicken, spinach, feta, and walnuts, and the combination was very nice. http://chowhound.chow.com/topics/1020809?commentId=9703294#9703294

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.