Slow Roasted Heirloom Tomatoes

Adapted from epicurious.com

 

1 10-oz. pkg. Melissa’s Baby Heirloom Tomatoes

½ head of garlic

1 sprig rosemary

¼ cup extra-virgin olive oil

Pinch ground coriander

¼ tsp. kosher salt

1 Tbsp. balsamic vinegar

 

Preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander, and salt in a shallow 2-qt. baking dish to combine.

Turn garlic cut side down and nestle in amongst the tomatoes. 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.

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