Mediterranean · Side
Slow-Cooked Cherry Tomatoes
Cherry tomatoes roasted in a bath of oil with garlic, rosemary and coriander seed until jammy, then brightened with a splash of vinegar. Spoon them over bread, grains, fish or eggs.
- YieldServes 6
- Hands-on12 min
- Total1 h 7 min
- Difficulty
Ingredients
- 680 gheirloom cherry tomatoes
- ½ headgarlic, top 1 cm trimmed off
- 2 sprigsfresh rosemary
- 120 mlavocado oil
- ¾ tspcoriander seeds
- ½ tspsugar
- ¾ tspkosher salt
- 1 tbspred wine vinegar
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