Slow-Cooked Cherry Tomatoes with Coriander and Rosemary
Sweet cherry tomatoes slow-roasted with aromatic herbs and garlic in olive oil until tender and golden brown. The addition of coriander seeds and a splash of red wine vinegar creates a delicious Mediterranean-style side dish.
4 servings
55 min
Ingredients
- •1½ lb cherry tomatoes
- •½ head garlic
- •2 sprigs rosemary
- •½ cup extra-virgin olive oil
- •¾ tsp coriander seeds
- •¾ tsp kosher salt
- •1 Tbsp red wine vinegar
Cooking Instructions
- 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.
5 min
- 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.
50 min
