Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Ingredients

• 1 1/2 lb. 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. kosher salt
• 1 Tbsp. red wine vinegar

Directions

1. Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
2. 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.