From the Washington Post. Article says it is kind of decadent tasting.
Ingredients
2 pints (about 22 ounces) cherry tomatoes (do NOT use grape tomatoes)
2 tablespoons plus 2 teaspoons olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons aged balsamic vinegar
3 tablespoons pine nuts
Water, as needed
3 cups plain Greek yogurt (low-fat or whole)
1/4 cup fresh basil leaves, cut into chiffonade right before serving
Instructions
1. Position a baking rack in the middle of the oven and preheat to 425 degrees. Place the tomatoes on a 9-inch-by-13-inch rimmed baking dish, drizzle with 2 tablespoons of the oil, season with the salt and pepper and toss to coat. Roast for about 20 minutes, until the tomatoes have softened and begin to burst. Add the balsamic vinegar, toss to coat, and return to the oven for 5 additional minutes.
2. While the tomatoes are roasting, spread the pine nuts over a small rimmed baking sheet and toast in the oven for about 5 minutes, until lightly browned and fragrant.
3. Let the tomatoes cool to room temperature. There should be a couple of tablespoons of liquid from the tomatoes in the pan. If the pan seems dry, add 1 or 2 tablespoons water to loosen.
4. To serve, spread about 2/3 cup of the yogurt on the bottom of each serving bowl. Spoon about 2/3 cup of the tomatoes on top with some of their liquid, drizzle each with 1/2 teaspoon of the oil, then sprinkle with the pine nuts and basil, and season with more salt to taste, if desired.