12 ounces cherry or grape tomatoes
½ cup fresh basil leaves
¼ cup slivered almonds, toasted
1 small pepperoncini, stemmed, seeded, and minced
1 garlic clove, toasted and minced
Pinch red pepper flakes (optional)
⅓ cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (½ cup)