Preheat your oven to 400°F (200°C). Gather your baking supplies, including a rimmed baking sheet and aluminum foil.

Line the baking sheet with foil and spread the cherry tomatoes into a single layer. Drizzle 1 tablespoon of extra-virgin olive oil over the tomatoes. Roast for about 20 minutes, or until plump and slightly caramelized.

In a skillet over medium-low heat, toast the slivered almonds for roughly 5 minutes until golden brown and fragrant.

Transfer the cooled toasted almonds into a food processor along with the peeled garlic cloves. Pulse until finely ground.

Add the cooled roasted cherry tomatoes along with their juices, fresh basil leaves, and a pinch of salt to the food processor. Pulse until chunky yet smooth.

While the food processor is running, slowly drizzle in the remaining olive oil. Continue blending until the pesto is smooth and well-combined.

Taste the Tomato Pesto and adjust the seasoning to your liking with more salt or olive oil if desired.

If not serving immediately, transfer to a jar and cover with a thin layer of olive oil before sealing.