Slow-Cooked Cherry Tomatoes with Coriander and Rosemary
['1 1/2 lb. ripe cherry tomatoes', '1/2 head of garlic', '2 sprigs rosemary', '1/2 cup extra-virgin olive oil', '3/4 tsp. coriander seeds', '3/4 tsp. kosher salt', '1 Tbsp. red wine vinegar']
Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes. Let cool slightly, then add vinegar and toss to coat.
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