6 Servings

Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

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 of garlic
  • 2 sprigs rosemary
  • ½ cup extra-virgin olive oil
  • ¾ tsp. coriander seeds
  • ¾ tsp. kosher salt
  • 1 Tbsp. red wine vinegar


Place a rack in the 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.