If desired, briefly blanch tomatoes to peel, then chop and remove excess seeds for a less watery sauce.
Ingredients (for 6 servings)
1½ cups — ripe cherry or grape tomatoes • 1/2 cup almonds (blanched or lightly toasted) • 1/2 cup fresh basil leaves • 1–2 garlic cloves • 1/3 cup extra virgin olive oil • 1/4 cup grated Pecorino Romano or Parmesan cheese • Salt, to taste • Black pepper, to taste