Place a rack in middle of oven and preheat to 350°F.

Toss tomatoes, garlic, oil, coriander seeds, and salt in a shallow 2-quart baking dish to combine.

Roast tomatoes, tossing them 2 or 3 times, until golden brown and very tender (about 45 minutes).

Remove dish from oven and cool slightly. Stir in vinegar. Use immediately or refrigerate in a sealed container for up to a week.