Slow-Roasted Tomatillos and Tomatoes
This is a tasty tomato side dish you can cook alongside roast chicken or pork.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2008
- 3/4 pound tomatillos, husks removed, washed and halved
- 3/4 pound plum tomatoes, halved lengthwise
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- Coarse salt and freshly ground pepper
Preheat oven to 350 degrees. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer. Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. To store, cover and refrigerate, up to 3 days.