Quarter and de-seed half of your tomoatoes and place in a baking dish with a little oil and seasoning then roast in the oven until cooked, allow to cool.
With the reamining tomatoes score a cross on the top of them with a sharp knife and drop into a pan of boiling water.
When the water returns to the boil drain and when cool enough peel the skins from the fruits and de-seed.
Add a chopped shallot, a small chopped stick of cellery and a small amount of chopped carrot to a pan and soften in oil.
When softened season with salt and pepper and add all the the tomatoes, along with some veg stock and a few torn basil leaves then simmer until everything is cooked through.
Biltz in a blender then reurn to the pan to reheat.
Serve with freshly made pesto.
