Preheat your oven to 400°F (200°C) and position the oven rack in the center.

In a medium-sized baking dish, add whole cherry tomatoes, drizzle with olive oil, sprinkle with basil pesto, minced garlic, kosher salt, and black pepper. Toss to coat and roast for about 15 minutes.

In a large mixing bowl, stir together sour cream and fresh chopped basil. Gradually fold in fresh mozzarella, shredded provolone, and grated parmesan until well combined.

Remove the baking dish from the oven, spoon the cheese mixture over the roasted tomatoes, and top with halved remaining cherry tomatoes.

Bake for an additional 20 minutes, until the cheese is gooey and bubbly with a golden hue.

Let cool slightly, garnish with fresh chopped basil, and serve warm with crusty bread, crackers, or tortilla chips.