Preheat your oven to 400°F and position the rack in the center of the oven.

Place 1 cup of whole cherry tomatoes into the bottom of a 2-quart baking dish or a cast iron skillet. Drizzle with olive oil and spoon the basil pesto over the top. Add the minced garlic, red pepper flakes (if using), and season with kosher salt and freshly ground black pepper to taste. Toss everything together until the tomatoes are well coated. Transfer the dish to the oven and roast for 15 minutes.

Ingredients used: 2 cups cherry tomatoes (divided), 1 tablespoon olive oil, 2 tablespoons basil pesto, 5 cloves garlic, kosher salt and black pepper to taste

While the tomatoes are roasting, combine the sour cream and chopped basil in a large mixing bowl. Stir in the fresh mozzarella chunks, shredded provolone, and grated parmesan until fully mixed.

Ingredients used: 1 cup sour cream, 1/2 cup fresh chopped basil, 8 ounces fresh mozzarella, 8 ounces shredded provolone cheese, 1/4 cup freshly grated parmesan cheese

Once the tomatoes have roasted, remove the dish from the oven and add the cheese and sour cream mixture directly into the hot tomato mixture. Stir gently to combine everything. Take the remaining 1 cup of cherry tomatoes, slice them in half, and arrange them over the top of the dip.

Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is fully melted, the top turns lightly golden, and the edges begin to bubble. Just before serving, garnish with a handful of fresh basil. Serve warm with your choice of crusty bread, tortilla chips, or crackers.