This homemade roasted tomato pesto is so easy to make!
First off: rinse the cherry tomatoes, then let them drain on a clean kitchen towel and then slice them in half. Place them on a baking tray and add the garlic cloves. Leave their skins because otherwise the will burn while roasting.
Sprinkle with some olive oil and season with a pinch of pepper and salt. Then place the cherry tomatoes in a preheated oven at 400°F (200°C) for about 35 to 45 minutes until they are dried out a little and the edges are blackened a little. Put some tinfoil on top if the tomatoes burn too quickly in your oven. Do that right in the beginning for about 20 minutes until the tomatoes are soft and then remove the foil again to roast them for another 20 minutes.
Once the tomatoes are done, then remove the tray from the oven and let them cool down. Remove the soft garlic cloves from their crispy skins. Add them together with the roast tomatoes to a blender.