Oven-roasted tomato pesto

Preheat the oven to 375.

Slice the roma tomatoes into wedges.

Toss with salt, pepper and a generous drizzle of olive oil.

Line the wedges on a baking tray skin side down, so the oven air circulates and they never need flipping. Bake 1.5 to 2 hours.

In a blender, combine garlic, the roasted tomatoes, basil, salt, pepper, pine nuts (or peanuts) and olive oil.

Blend on medium high. Store in a container in the fridge.