Preheat your oven to 400°F (200°C) and prepare a baking sheet with aluminum foil.

Toss cherry tomatoes with olive oil in a bowl and spread on the baking sheet.

Roast tomatoes for about 20 minutes until soft and starting to caramelize.

Toast slivered almonds in a dry skillet over medium-low heat for about 5 minutes.

Combine toasted almonds and garlic in a food processor and pulse until finely ground.

Add roasted tomatoes, basil, Parmesan cheese, and salt to the processor and pulse to combine.

With the processor running, drizzle in remaining olive oil until emulsified.