Slow-Roasted Cherry Tomatoes

2 Cups

While good slicing tomatoes are nearly impossible to come by in winter in Maine, roasting the cherry tomatoes grown in hothouses here gives cooks an easy means of adding more umami to low-meat dishes. Use these roasted tomatoes in both the Rainbow Chard Saag Paneer and Lamb, Chickpea, and Hummus Bowls.

3 pints cherry tomatoes

12 garlic cloves, peeled and thickly sliced

½ cup olive oil

½ teaspoon slightly crushed coriander seeds

1 teaspoon kosher salt

1 tablespoon red wine vinegar

Place a rack in middle of oven and preheat to 350°F. Toss tomatoes, garlic, oil, coriander seeds, and salt in a shallow 2-quart baking dish to combine. Roast tomatoes, tossing them 2 or 3 times, until golden brown and very tender (about 45 minutes). Remove dish from oven and cool slightly. Stir in vinegar. Use immediately or refrigerate in a sealed container for up to a week.

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