Roasted Cherry Tomato Pesto


  • Cherry Tomatoes
  • Garlic
  • Olive Oil
  • Parmesan
  • Basil

Preheat oven to 350. Cover the bottom of a pie pan with whole cherry tomatoes and put in oven. Put 10 peeled cloves of garlic in a ramekin and cover with olive oil. Bake in the oven with the cherry tomatoes  for about a half hour.
Pull the roasted tomatoes out of the oven and put into a blender. Pull the garlic out of the oil (save the oil and use it for cooking later) and add to the tomatoes in the blender. Throw in a handful of parmesan and a handful of basil and blend.
Serve over pasta, on bread, or anywhere you would normally use pesto.