Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread out the cherry tomatoes in a single layer. Drizzle with olive oil and roast for about 20 minutes, until soft and caramelized.

While the tomatoes are roasting, place a skillet over medium-low heat, add slivered almonds, and toast for about 5 minutes until golden brown and fragrant. Let cool before use.

In a food processor, combine the cooled roasted tomatoes, toasted almonds, garlic, basil leaves, Parmesan (if using), and kosher salt. Pulse until well combined but still slightly chunky.

With the food processor running, gradually drizzle in the extra-virgin olive oil until the mixture becomes smooth and creamy. Taste and adjust seasoning if necessary.