Preheat oven to 400° F. Place cherry on-the-vine tomatoes and whole garlic cloves in a small casserole dish in an even layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes, until tomatoes begin to burst.
In a large saucepan over medium heat, melt butter and add minced garlic. Sauté for 1-2 minutes. Add cream cheese to saucepan, stirring frequently with a wire whisk. Cream cheese will break into very small pieces and start to melt but won’t be completely smooth.
Add milk and parmesan cheese, continuing to whisk the sauce frequently. Allow to cook and simmer gently for up to 10 minutes, until sauce is thick and smooth. Add salt and pepper to taste, with fresh herbs like basil and parsley if desired.
Prepare your favorite pasta according to package directions. Top with alfredo sauce and roasted cherry tomatoes on the vine.