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Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Claire Saffitz
  • minutes
  • Serves 6

INGREDIENTS

1 1/2 lb

Cherry tomatoes, ripe

1/2

head Garlic

2

sprigs Rosemary

3/4 tsp

Coriander seeds

3/4 tsp

Kosher salt

1/2 cup

Olive oil, extra-virgin

1 tbsp

Red wine vinegar