Adapted from epicurious.com
1 10-oz. pkg. Melissa’s Baby Heirloom Tomatoes
½ head of garlic
1 sprig rosemary
¼ cup extra-virgin olive oil
Pinch ground coriander
¼ tsp. kosher salt
1 Tbsp. balsamic vinegar
Preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down and nestle in amongst the tomatoes. 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.