Slow-Cooked Cherry Tomatoes With Coriander And Rosemary

1. 1

   Place a rack in middle of oven; preheat to 350u00b0F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.

2. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.