Preheat oven to 400°F and line a baking sheet with parchment or foil {a definite must!}. Place sliced tomatoes on the sheet and drizzle with ½ tablespoon oil & ¼ teaspoon salt. Roast for about 50-55 minutes. Watch closely during the last 10 minutes of roasting. Set aside to cool.
Add almonds and garlic cloves to food processor. Process until finely chopped (but don't do it too long or you might turn the almonds into almond butter).
Add in the basil, and process until combined.
Add remaining 1.5 tablespoon oil, nutritional yeast, ¼ teaspoon salt, black pepper, red pepper flakes, and roasted tomatoes {along with any juices from the tomatoes}. Process until smooth.