Slow-Cooked Cherry Tomatoes with Coriander and Rosemary
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 2 sprigs rosemary
- 1/2 cup extra-virgin olive oil
- 1 tbsp. red wine vinegar
- 3/4 tsp. kosher salt
- 1 1/2 lb. ripe cherry tomatoes
- 1/2 head of garlic
- 3/4 tsp. coriander seeds
- Carbohydrate 6 g(2%)
- Fat 18 g(28%)
- Fiber 2 g(7%)
- Protein 1 g(3%)
- Saturated Fat 3 g(13%)
- Sodium 243 mg(10%)
- Calories 189
Preparation 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. 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.
Preparation 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. 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.
