Sweet late summer cherry tomatoes balance with briny capers, aromatic garlic, and bright lemon. This sweet and tangy mix is the perfect topping for creamy labneh or as a base for roasted fish.
Make the Roasted Tomatoes
Preheat oven to 400 degrees F.
In a roasted pan combine tomatoes, capers, garlic, lemon, thyme, salt, pepper, and olive oil. Toss to coat. Roast for 15-20 minutes until tomatoes just burst.
Plate for Serving
On a serving plate spoon several scoops of labneh or Greek yogurt. Smooth out with the back of a spoon. Top with roasted tomato mixture and sprinkle with chives. Serve with warm toasted pita.