Tapas is a lifestyle in Spain. After work, folks gather at small restaurants to have a bite and unwind with a glass of wine. It helps normalize the day and build strong friendships.
This is a simple tapas. The tomatoes roast and concentrate in their flavour. The herbed and saffron-flavoured oil is lovely and a must for the drizzle. I choose to serve it as a canapé, but you can also serve it as a dip, allowing your guests to sop up more of the oils with the bread. It is essential to have top-quality tomatoes that are bursting with flavour and a lovely crusty bread.
The New Spanish Table is one of my favourite cookbooks for tapas and other Spanish foods. I have cooked several recipes from this very hefty cookbook, and all of them, like this one, are superb. The recipes are authentic to their core, full of flavour, and delicious. Because I absolutely love Spanish, particularly Catalan cuisine, I often turn to this cookbook. I highly recommend it for those who want excellent Spanish cuisine on their tables.
For more recipes from this cookbook, click here.
Ingredients:
3 tablespoons olive oil
A pinch saffron
8 garlic cloves, sliced
1 pint cherry tomatoes
Pinch red chilli flakes
A pinch thyme
Salt, to taste
1/2 teaspoon pepper
Baguette bread
Sea salt crystals for garnish
Method:
Heat the oven to 400° F / 200 ° C.
Toss the cherry tomatoes with the rest of the ingredients and add to a baking tray. Bake for 20 minutes until the tomatoes are soft and charred in spots. Remove and cool completely.
To serve, toast a baguette slice. Top each slice with four tomatoes and a drizzle of the oil/juices. Sprinkle with a few grains of sea salt. Serve immediately.
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