This takes the tomato/basil combination to new heights! You can also use an unroasted ripe tomato, but if you have the extra time…

2 roasted tomatoes or 1 large ripe tomato, cored, (peeled and seeded, your call)
2 – 3 cloves garlic, halved
3 T pine nuts or chopped walnuts
2 T extra-virgin olive oil
1 c fresh whole basil leaves
1/2 c grated Parmesan cheese
2 T butter, softened
salt and pepper, to taste

1. To roast the two tomatoes, heat a toaster oven or regular oven to 400ºF.  Cut in half and place on a baking sheet, cut side up and roast for about half an hour. You can also broil the cut halves until starting to blacken, about 10 to 15 minutes. When cool enough to handle, peel, if you wish, and core.

2. Put  the tomatoes, garlic, pine nuts or walnuts, and oil in a blender and whizz until just combined. Add the basil in several batches and whizz briefly after each addition until all basil is added.

3. Toss in the cheese and butter and whizz until combined. Season with salt and pepper to taste.