Oven-Roasted Tomatoes With Goat Cheese

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6 medium tomatoes, halved (about 1 1/4 pounds)

2 tablespoons extravirgin olive oil, divided

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons crumbled goat cheese

12 rosemary sprigs

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