Monk With Tomato Saffron Sauce

2 Tablespoons of Oil

1 Pound of Monk

1 Sliced Shallot

1 Teaspoon tomato paste

Salt and Pepper to taste

Pinch of Saffron

1/2 cup of White Wine

1 Bay Leaf

3 Sprigs of Thyme

1 Cup of  Sliced Cherry Tomatoes

1/2 cup of Heavy Cream