Roast the tomatoes: Heat the oven to 400 degrees. In a small bowl, combine the cherry tomatoes, olive oil, Aleppo pepper, salt, coriander, black pepper, fennel and cloves and toss to coat. Transfer to a small ovenproof dish, ideally in a single layer, and roast, stirring as needed to avoid burning, until the tomatoes are blistered but maintain some structure, 15 to 20 minutes.
Roast the tomatoes: Heat the oven to 400 degrees. In a small bowl, combine the cherry tomatoes, olive oil, Aleppo pepper, salt, coriander, black pepper, fennel and cloves and toss to coat. Transfer to a small ovenproof dish, ideally in a single layer, and roast, stirring as needed to avoid burning, until the tomatoes are blistered but maintain some structure, 15 to 20 minutes.
Roast the tomatoes: Heat the oven to 400 degrees. In a small bowl, combine the cherry tomatoes, olive oil, Aleppo pepper, salt, coriander, black pepper, fennel and cloves and toss to coat. Transfer to a small ovenproof dish, ideally in a single layer, and roast, stirring as needed to avoid burning, until the tomatoes are blistered but maintain some structure, 15 to 20 minutes.
Roast the tomatoes: Heat the oven to 400 degrees. In a small bowl, combine the cherry tomatoes, olive oil, Aleppo pepper, salt, coriander, black pepper, fennel and cloves and toss to coat. Transfer to a small ovenproof dish, ideally in a single layer, and roast, stirring as needed to avoid burning, until the tomatoes are blistered but maintain some structure, 15 to 20 minutes.
