Slow-Roasted Cherry Tomatoes with Coriander and Rosemary
This a brilliantly versatile dish. It can be used as a pasta sauce, a bruschetta topping, or alongside scrambled eggs – really wherever you see fit. Delicious, rich flavours. The most important ingredient? It has to be Extra Virgin Olive Oil. The rich and velvety texture is what makes it outstanding on every plate.
1½ lb. ripe cherry tomatoes
½ head of garlic
2 sprigs rosemary
½ cup SkapEti Extra-Virgin Olive Oil
¾ tsp. coriander seeds
¾ tsp. salt
1 Tbsp. red wine vinegar
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.