Roasted Tomato Pesto

Spread the tomatoes over a baking sheet, drizzle with olive oil and season with sea salt and some dried Italian herbs 

Roast the tomatoes in a 400 degree oven for about 20 minutes or until they are wilted and lightly caramelized 

Transfer the tomatoes out of the oven to cool while you prepare the other ingredients 

Add the basil leaves, almonds, garlic and parmesan into a food processor along with the cooled roasted tomatoes 

Pulse until combined 

Slowly add olive oil until your desired consistency is achieved (if your tomatoes are very juicy, you may not need a lot of olive oil)

Add salt to taste

Serve or store in the refrigerator in an airtight container for up to 4 days