Preheat oven to 250 degrees. Cut cherry tomatoes in half, drizzle with 1 tablespoon oil and place on a baking sheet, cut side up. Bake for a total of 2 1/2 to 3 hours, checking every 30 minutes after the first 90 minutes. Tomatoes should be shriveled but not totally dry like sun dried tomatoes. The timing will depend on the size of the tomatoes and temperature of oven. Set aside to cool.

The roasted tomatoes reduce to about 1 1/2 cups.

Meanwhile in a small dry skillet, toast the pecans for 3 to 4 minutes until fragrant. Set aside to cool and chop coarsely. Using the same skillet, in 1 teaspoon oil saute the garlic until golden.

Using the steel blade in a food processor, add to the bowl, the oven roasted tomatoes, garlic, nuts, basil and parsley. Pulse a few times until mixture is well combined. Scrape down the sides and keep a bit chunky. Add remaining oil, cheese and vinegar. Pulse 2 or 3 times to blend everything. Adjust final seasoning of salt and pepper.

This will make about 3 cups pesto. It freezes well.

Recipe may easily be cut in half.

Some ideas for using Oven Roasted Tomato Pesto are to simply spread on your favorite bread or cracker.

Add to soup or stew to boost flavor.

Spread on sandwiches instead of mayonnaise.

Stuff meatloaf or chicken breasts.

Mix with warm pasta.