1. Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Toss cherry tomatoes with oil, salt and pepper. Roast for three to four hours.
2. While the cherry tomatoes are roasting, prepare the pesto. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper. Toss cooked pasta with pesto and top with slow-roasted cherry tomatoes.