roasted cherry tomatoes with rosemary and labneh

1 pint cherry tomatoes
4 tablespoons extra-virgin olive oil, divided
2 fresh rosemary sprigs
1 teaspoon sherry or white vinegar
½ cup labneh, full-fat Greek yogurt or sour cream
1 teaspoon lemon juice
Kosher salt and fresh black pepper

STEP 1
In a medium-sized skillet (preferably cast iron), heat 2 tablespoons of olive oil over medium-high heat. Add the cherry tomatoes, rosemary, and a large pinch of salt. Cook for 10-12 minutes, stirring often, until the tomatoes have started to burst. You want them to be blistered and nicely browned. Add the vinegar and cook 1 more minute, until most of the vinegar has evaporated. Remove the rosemary sprigs (if some leaves are left, that’s fine!) and set tomatoes aside.

STEP 2
In a small bowl, mix the labneh with 1 tablespoon olive oil, lemon juice, a large pinch of salt, and a few grinds of black pepper. Spread out on a plate or wide bowl.

STEP 3
Scatter the tomatoes over the labneh and drizzle the remaining tablespoon of olive oil over the tomatoes. Eat immediately with your favorite toasted bread.