Heat 50ml extra virgin olive oil in a heavy-based pan, and add the chopped vegetables. Sweat for 5 minutes until tender without colour. Add the tomato paste, thyme, bay leaf, rosemary, peppercorns and coriander seeds and continue to cook for a further 5 minutes. Stir to prevent the tomato paste from sticking. Add the remaining olive oil and 300ml grape seed oil and continue to cook over a very low heat for 1 hour. Remove the oil from the heat, refrigerate and allow to cool before adding the basil. Allow the basil to infuse the oil for 24 hours. Pass through a sieve lined with a double-layer of muslin cloth set over a bowl to collect the oil. When the oil has drained discard the vegetables. Adjust the seasoning if necessary. Store the tomato oil in a sealed bottle and refrigerate until ready to use.