Roasted Tomatoes

1. Preheat oven to 400° and set the oven rack to the middle position. Line a baking sheet with nonstick foil.
2. Toss together tomatoes, thyme, garlic, salt, red pepper and olive oil.  Next, spread in a single layer on the baking sheet.  
3. Roast the tomatoes for 20-25 minutes until they are softened and their skins begins to shrivel.
4. Remove from the oven and allow to cool 10-15 minutes.  Once cooled, remove and discard the thyme sprigs. 

Tomato Pesto

1. Add the cooled tomatoes and garlic to the bowl of a food processor or blender.
2. Add in pine nuts, parmesan and pulse or blend until finely chopped.
3. Next, add in the olive oil, lemon juice, salt and pepper and blend until the mixture is fully combined and the pesto comes together.
4. Store in an airtight container in the refrigerator for up to one week or store in the freezer for 3-4 months.