Heat the oven to 375 degrees. Line a rimmed baking sheet with foil. Toss the tomatoes with a generous dose of olive oil, add a bit of salt and pepper. and spread them out on the baking sheet. 

Place the garlic cloves on a piece of foil. Drizzle with a little olive oil and pull the foil up around the cloves to make a nice bundle. Seal well, but leave a little room for steam.

Roast the garlic for about 30 minutes until it is very fragrant. Roast the tomatoes 15 - 20 minutes until the begin to blister and give off a little juice. Remove things from the oven as the are done and set aside. 

In a processor combine the tomatoes, garlic, pine nuts, oil, and the cheeses. Process until fairly smooth. Add the basil and pulse just long enough to coarsely chop. You want those pretty green flecks.

Use with your favorite pasta or as a base for bruschetta or pizza.