Savory Yogurt Bowl With Roasted Tomatoes - Ellie Krieger

Ingredients

• 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