Beef Tenderloin With Roasted Tomato Salsa

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6 plum tomatoes, cut in half lengthwise (about 1 1/2 pounds)

1 sweet onion, cut into (1/4-inch-thick) slices (about 3/4 pound)

1 teaspoon extra-virgin olive oil

Cooking spray

3 garlic cloves, peeled

2 tablespoons chopped fresh basil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1 (2-pound) beef tenderloin, trimmed

1 teaspoon salt

1 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

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