Preheat oven to 350 F. In casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt, and red pepper flakes. Snuggle in halved garlic bulb, cut-side down. Drizzle with olive oil or camelina oil.
Roast tomatoes, tossing once, until very tender, about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with black pepper.
Per serving: 111 calories; 2 g protein; 10 g total fat (3 g sat. fat); 4 g total carbohydrates
(2 g sugars, 1 g fiber); 151 mg sodium