1 basket of cherry tomatoes (about 3/4 of a pound)
8 garlic cloves, halved
6 small Thai chilies, stemmed
2 shallots, halved
1/2 red bell pepper, stemmed and seeded
1/4 cup fresh basil
1/4 teaspoon salt
Heat broiler; place a rack 4″ from heat source.
Put tomatoes, garlic, chiles, shallots, and bell pepper on a foil-lined baking sheet.
Broil vegetables, turning once, until charred, about 8 minutes.
Transfer garlic, chiles, shallots, and bell pepper to a food processor; pulse until chopped.
Add tomatoes; pulse until just chunky.
Transfer dip to a bowl; stir in basil and salt.
* Serve over roasted zucchini and eggplant or with fresh green beans and cucumbers.