For the slow roasted tomatoes:
2 pounds of tomatoes (4 or 5 large tomatoes)
1/2 tablespoon olive oil
1/4 teaspoon salt
For the cornbread:
Butter for greasing the skillet
1 1/2 cups cornmeal
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 room temperature eggs
1 stick unsalted butter, melted
2 cups room temperature buttermilk
1/3 cup sugar
To serve:
1 1/2 cups labneh (you can substitute goat cheese or plain full-fat Greek yogurt here, which both work really well)