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Gallery Slow-Roasted Tomatillos and Tomatoes Recipe Summary prep: 5 mins total: 5 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Slow-Roasted Tomatillos and Tomatoes
Recipe Summary prep: 5 mins total: 5 mins Servings: 4
Gallery
Slow-Roasted Tomatillos and Tomatoes
Slow-Roasted Tomatillos and Tomatoes
Slow-Roasted Tomatillos and Tomatoes
Recipe Summary prep: 5 mins total: 5 mins Servings: 4
Recipe Summary
prep: 5 mins total: 5 mins
Servings: 4
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Slow-Roasted Tomatillos and Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Roasted Tomatillos and Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
