On a parchment lined baking sheet, add the cherry tomatoes, onion, garlic, potato black pepper and salt. Allow to bake for 35 minutes, until the cherry tomatoes have burst.
Once safe to handle, transfer all ingredients to a high speed blender along with the basil and vegetable broth. Blend until completely smooth. Taste and adjust seasonings as needed. Swirl with pesto and coconut milk as desired.