Simple Roasted Cherry Tomatoes with Coriander & Mexican Oregano

From Melissa’s Kitchen:

The pints of cherry tomatoes arriving fresh from Dutchess Farm are like little boxes of treasure in shades of red and gold! Full of delicious flavor, these beauties are perfect for snacking. But, if you can resist the temptation to munch on them as you travel home, I promise you’ll love this simple recipe. And, as the nights become cooler, this is an excellent dish to enjoy both the distinct Summer flavor of ripe tomatoes and the Fall coziness of an oven-warmed kitchen.

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Simple Roasted Cherry Tomatoes with Coriander & Mexican Oregano
Prep Time 5 minutes
Cook Time 40-50 minutes
Passive Time 40 minutes
Servings
people
Ingredients
  • 2 pints ripe cherry tomatoes from Dutchess Farm
  • 1/2 head garlic in our produce
  • 1/3 cup Extra Virgin Olive Oil Field Day EVOO is on sale for September 2018!
  • 3/4 teaspoons coriander seeds lightly toasted, find in bulk
  • 1 tsp dried Mexican oregano find it in bulk
  • 1/2 tsp peppercorns lightly toasted and ground, find it in bulk
  • 1/2 tsp kosher salt find it in bulk
  • t tbsp red wine vinegar Napa Valley is on sale for September 2018
Prep Time 5 minutes
Cook Time 40-50 minutes
Passive Time 40 minutes
Servings
people
Ingredients
  • 2 pints ripe cherry tomatoes from Dutchess Farm
  • 1/2 head garlic in our produce
  • 1/3 cup Extra Virgin Olive Oil Field Day EVOO is on sale for September 2018!
  • 3/4 teaspoons coriander seeds lightly toasted, find in bulk
  • 1 tsp dried Mexican oregano find it in bulk
  • 1/2 tsp peppercorns lightly toasted and ground, find it in bulk
  • 1/2 tsp kosher salt find it in bulk
  • t tbsp red wine vinegar Napa Valley is on sale for September 2018
Instructions
  1. Place a rack in middle of oven; preheat to 350 degrees.
  2. To lightly toast the coriander seeds and peppercorns, separately heat them in a dry cast iron skillet over medium heat. Keep them moving in the pan and stop once you can smell the aroma of the spices, usually one to two minutes. Remove from pan and let cool before grinding.
  3. Leaving the head of garlic unpeeled, slice the top open to expose the cloves.
  4. Toss tomatoes, garlic, oil, coriander seeds, Mexican oregano, and salt in a shallow two-quart baking dish to combine.
  5. Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, about 40 to 50 minutes. Let cool slightly, then add vinegar and toss to coat.
  6. Enjoy these tomatoes over some toasted bread, along side some grilled chicken, as a pasta sauce, or with your eggs at breakfast. This recipe is delicious warm from the oven or as room-temperature leftovers.
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