Toss the tomatoes with garlic, vinegar and 1tsp olive oil on a rimmed baking sheet. Add 2tbsp of the chopped herbs and mix well. Roast until tomatoes begin to soften and shrivel a little bit, about 12~15 minutes. Let cool.
Bring 1cup of water to boil, add bulgur and a pinch of salt. Turn off the heat, cover the pan and set aside for 15~20 minutes.
Add roasted tomato mixture to the cooked bulgur, along with remaining chopped herbs, olive oil, scallions, lemon juice, salt and pepper. Gently toss and serve.