Cherry Tomatoes with Coriander and Rosemary (Slow Cooked)

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.

1½ lb ripe cherry tomatoes
½ head garlic
2 sprigs rosemary
½ cup extra-virgin olive oil
¾ tsp. coriander seeds
¾ tsp. kosher salt
1 Tbsp. red wine vinegar

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Place a rack in middle of oven.

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.

Makes 6 servings.