Cut the tomatoes into roughly 1 inch pieces. Place in an 8-inch by 8-inch (or similar sized) baking dish. Add the rosemary, balsamic vinegar, olive oil, minced garlic cloves, salt, pepper and 1 cup of the bread crumbs, and toss well. Bake for 25 minutes. Top with the remaining ½ cup of bread crumbs and cook for 10 more minutes or until the top is nicely browned.