Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Ingredients for Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

• 675g ripe cherry tomatoes

• 1/2 head of garlic

• 2 sprigs rosemary

• 1/2 cup extra-virgin olive oil

• 3/4 teaspoons coriander seeds

• 3/4 teaspoons kosher salt

• 1 tablespoon red wine vinegar

How to make Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Place a rack in middle of oven; preheat to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.