Slow-Cooked Cherry Tomatoes with Coriander and Rosemary Recipe
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Servings: 6
Cost: $4.49 /serving
Author : Claire Saffitz
Ingredients
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Instructions
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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.