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Ingredients
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2.5 pounds
mix of res and yellow cherry tomatos
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15
whole peeled garlic cloves
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2
thyme sprigs (optional)
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1 cup
olive oil
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1 pinch
saffron threads
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20 milliliters
warm water
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1 tablespoon
golden sugar
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kosher salt
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cracked black pepper
Directions
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preheat oven to 375f (170c)
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Dissolve saffron threads in warm water and set asside for at least 10 minutes
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Pour olive oil in a large baking pan (or deep ovenproof skillet)
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Half the tomatos (length) and add to the baking pan
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Add garlic cloves, Sugar, salt, pepper, thyme and saffron and mix well.
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Let cool and transfer to a jar. can be refregirated
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