Preheat the oven to 200°C.
Mix coriander, chickpeas, salmon, garlic, and eggs, then season with salt and pepper.
Heat 15ml of olive oil in a frying pan and add the egg mixture.
Cook for two minutes until the bottom is golden brown.
Grease a second frying pan with the remaining oil and place it over the first pan.
Flip the frittata into the second pan and cook for two minutes until finished.
Place halved tomatoes on a tray and season with salt and pepper.
Drizzle with oil and vinegar, then sprinkle with sugar.
Bake the tomatoes for five minutes.
Serve the frittata topped with roasted tomatoes.