The Foodist: Slow-Cooked Cherry Tomatoes with Coriander and Rosemary
This is another delicious and versatile keeper recipe! The Foodist: Slow-Cooked Cherry Tomatoes with Coriander and Rosemary collected from the garden. So good over campanelli pasta with leftover turkey!
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, over pasta, or as a side to scrambled eggs.
This recipe is so flexible you can add virtually anything to it. Try adding wedges of shallots, leek, or onions. They all roast deliciously with this tomato base.
- 1.5 lbs 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
- Chopped Turkey
- Mix oil and spices together in a bowl.
- 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 mix garlic and tomatoes and add vinegar and toss to coat.
- Once the sauce is ready, serve over whatever you like!