Place water and rice in a saucepan; cover and cook over medium heat; about 15 minutes. When cooked, removed from heat. Let stand, covered, to steam dry. Meanwhile, place tomatoes and vinegar in a glass or ceramic baking dish. Roast in 350 degree oven for 15 minutes until tender. Remove, cool then chop. Mix olive oil with rosemary and chopped tomatoes. Using a fork, lightly fluff rice. Then mix chopped tomato and herbs with rice. Serve.