Roasted Tomatoes, Balsamic Vinaigrette, Basil Almond Pesto

I love the color of this pesto it's super bright!!!

Roasted Tomatoes: 
8 plum tomatoes 
1T olive oil 
1/2t salt 
1/2t pepper 
1/2t minced thyme 

 To make the roasted tomatoes: 

Split all 8 tomatoes in half lengthwise. Squeeze out the juice and seeds. Layer on baking sheet and sprinkle with the olive oil, salt, pepper, and thyme and toss. Roast at 400 for 45 minutes.

Balsamic Vinaigrette:

1/3c balsamic vinegar

2t dijon mustard

1/2t kosher salt

1/4t ground pepper
1T sugar
1c vegetable oil 

To make the balsamic vinaigrette:

 Put all ingredients in a blender and blend for about 30 seconds.

Basil Almond Pesto:

2c freshly chopped basil
1/4c blanched slivered almonds, toasted
1/4c shredded parmesan cheese
2 cloves of smashed and chopped garlic
salt and pepper to taste
olive oil

To make the basil almond pesto:

Put your basil, almonds, cheese, and garlic in your blender or mini-processor.  And chop for about 30 seconds.  Slowly add in the olive oil till it comes together.  We like ours a little thicker in our house, but if you like yours thinner add more olive oil.  Add salt and pepper to your taste.

Recipes for the Roasted Tomatoes and Balsamic Vinaigrette from the awesome Flour, Too
Recipe for the Basil Almond Pesto from the Pesto King, my hubby, Mark.