Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Servings: 6 servings 

INGREDIENTS :

• 1½ lb. ripe cherry tomatoes

• ½ head of garlic

• 2 sprigs rosemary

• ½ cup extra-virgin olive oil

• ¾ tsp. coriander seeds

• ¾ tsp. kosher salt

• 1 Tbsp. red wine vinegar

DIRECTIONS:

Place a rack in middle of oven; preheat to 350°. 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.