Savory Yogurt Bowl With Roasted Tomatoes

Skip the granola and honey next time you have a bowl of yogurt for breakfast and add some roasted cherry tomatoes for a savory touch. In the words of Washington Post: it tastes like a luscious indulgence.


  • 2 pints (about 22 ounces) cherry 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


  1. 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. 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.
  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.