Slow-cooked cherry tomatoes with coriander and rosemary recipe

Ingredients for Slow-cooked cherry tomatoes with coriander and rosemary

• 675 g ripe cherry tomatoes

• 1/2 head garlic

• 2 sprigs rosemary

• 120 ml extra-virgin olive oil

• 2 g coriander seeds

• 5 g kosher salt

• 15 ml red wine vinegar

How to make Slow-cooked cherry tomatoes with coriander and rosemary

1. Place a rack in the middle of the oven and preheat to 180°C (160°C for fan oven).

2. In a shallow 1.5 L baking dish, toss the tomatoes, garlic, rosemary, oil, coriander seeds, and salt together until well combined.

3. Turn the garlic cut side down and roast the tomatoes for 40–50 minutes, tossing them 2 or 3 times, until golden brown and very tender.

4. Allow the mixture to cool slightly, then add the vinegar and toss to coat.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.