Preheat the oven to 200.
Wash and dry the tomatoes, trim away the stem, and cut them lengthwise. Place them in a large bowl, and, using your hands, toss them gently with the oil. Arrange them cut side up on a large baking sheet. Sprinkle with salt and ground coriander — about a pinch of each for every 4 to 6 tomato halves. (I've made them without the coriander and they are delicious that way too.)
Bake until the tomatoes crinkle at the edges and shrink to about half their original size, 4 to 6 hours. They should still be juicy in their centers. Remove the tomatoes from the oven and set them aside to cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to a week. Once they’re cooled, you can easily slip off their skins for easier eating or cooking in pasta.
Toast 20 thin slices of a baguette. Spread the toasts with herbed goat cheese and top with a slow roasted tomato. Serve immediately. You will have 20 tomato halves leftover so you can use them in pasta sauce, or whatever you want.
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