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.

600g ripe cherry tomatoes

1/2 head of garlic

2 sprigs rosemary

1/2 cup extra-virgin olive oil

3/4 tsp. coriander seeds

3/4 tsp. salt

1 Tbsp. red wine vinegar

Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 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.