First off: rinse the cherry tomatoes, then let them drain on a clean kitchen towel and then slice them in half. Place them on a baking tray and add the garlic cloves. Leave their skins because otherwise the will burn while roasting. Sprinkle with some olive oil and season with a pinch of pepper and salt.

Then place the cherry tomatoes in a preheated oven at 400°F (200°C) for about 35 to 45 minutes until they are dried out a little and the edges are blackened a little. Then let the tomatoes cool down at room temperature. Peel the soft garlic cloves, discard the crispy skins. Add them together with the roast tomatoes to a blender.

Pulse a couple of seconds into a chunky paste. Then add the fresh oregano.

Pulse again. Scrape down the sides regularly with a spatula or spoon. Then add ¼ cup (60 ml) of olive oil. Also add the dried herbs and balsamic vinegar. Season with a pinch of pepper and salt.

Blend well again into a thick red creamy mixture. Then check the seasoning and add extra pepper or salt to taste. The tomato pesto should be fairly solid and spreadable, not runny at all. Scoop the pesto in a clean container. Cover and store it in the fridge for about a week.