Photo by Chelsie Craig, food styling by Claire Saffitz
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.
Recipe information
Yield
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
Preparation
Step 1
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.
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.
