Herb-Roasted Chicken with Melted Tomatoes

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1/2 medium red onion, roughly chopped

1/2 cup roughly chopped fresh parsley

1/2 cup roughly chopped fresh cilantro

1/4 cup roughly chopped fresh tarragon

1/4 cup roughly chopped fresh dill

1/4 cup chopped walnuts

3 cloves garlic

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Kosher salt and freshly ground pepper

1 cup plain yogurt

1 6- to 7-pound roasting chicken

2 pounds plum tomatoes, halved lengthwise