Skip to main content
Bon Appétit

Slow-Cooked Cherry Tomatoes With Coriander and Rosemary

4.6

(26)

This image may contain Dish Food Meal Plant and Platter
Photo by Chelsie Craig, food styling by Claire Saffitz

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

Recipe information

  • Yield

    6 servings

Ingredients

1½

lb. ripe cherry tomatoes

½

head of garlic

2

sprigs rosemary

½

cup extra-virgin olive oil

¾

tsp. coriander seeds

¾

tsp. kosher salt

1

Tbsp. red wine vinegar

Preparation

  1. Step 1

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

    Photo by Chelsie Craig, food styling by Claire Saffitz

    Step 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.

Explore Bon AppétitSauceAmericanCherry TomatoTomatoVegetableRosemarySummerSideSnackDairy-FreeVeganVegetarianGluten-FreeNut-FreeHealthyishRoast
Sign In or Subscribe
to leave a Rating or Review

How would you rate Slow-Cooked Cherry Tomatoes With Coriander and Rosemary?

Leave a Review

Reviews (26)

Back to Top

  • I've made this several times with tweaks on occasion. It's wonderful as written and can be flexible to accommodate whatever you intend to use it for (e.g., adding raw sausage chunks atop the tomatoes for a meaty pasta sauce). The coriander is really a nice touch, though if you are using whole seeds they can be unpleasant to chomp into, so crushing them beforehand or using a sachet might be wise.

    • Anonymous

    • Washington, DC

    • 7/24/2022

  • This was excellent! I made it with thyme and rosemary sprigs, leaving out the coriander because I didn’t have it. I plan on making a large batch next time so I can have some on hand as well as freeze some in small containers.

    • P Casey

    • Rockbridge Baths VA

    • 1/5/2022

  • delicious can’t wait to made eat ENJOY thanks for recipes

    • Jeannette Bailey

    • Wichita Falls Tx.

    • 3/15/2021

  • This dish is a staple in our house, from crostini appetizers to ramen. We keep a jar of it in our fridge most weeks to jazz up puttanesca, eggs, Mac and cheese, soup, the possibilities are endless. Sub Rosemary for thyme, press the garlic, skip the coriander, it’s all good!! Have fun and play with it!

    • Threesco

    • Coquitlam, BC

    • 3/14/2021

  • Great way to use my CSA cherry tomatoes. A little juicier than pictured, but still delicious

    • Anonymous

    • DC

    • 7/19/2020

  • Delicious! Picture this: a perfect slice of sourdough toast, a smear of ricotta cheese, and these beautiful tomatoes on top-- bon appetit. I had a bottle of gourmet rosemary flavored olive oil I was dying to use, and this was the perfect solution. 10/10 would make again, and I don't usually like tomatoes very much. I'm converted.

    • Anonymous

    • Paso Robles, CA

    • 5/2/2020

  • Great recipe! Skipped the coriander, added a couple of thyme sprigs along with the rosemary. Enjoyed with crostini and burrata, will also likely serve with some sautéed zucchini. Question: Would this freeze well in smaller batches? Anyone have experience with this! Thanks!

    • Lucy D

    • Boston, MA

    • 8/28/2019