Slow-Cooked Cherry Tomatoes with Coriander and RosemaryPhoto by Chelsie Craig, Food Styling by Claire Saffitz
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.
Recipe information
Yield
6 servings
Ingredients
1 1/2 lb. ripe cherry tomatoes
1/2 head of garlic
2 sprigs rosemary
1/2 cup extra-virgin olive oil
3/4 tsp. coriander seeds
3/4 tsp. kosher salt
1 Tbsp. red wine vinegar
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
Step 2
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes. Let cool slightly, then add vinegar and toss to coat.
Recipe notes
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