• 1½ lb / 680 g ripe tomatoes
• 1 oz / 30

Peel and deseed the tomatoes in a sieve over a basin to catch the juices. Cut the tomatoes into very thin, short slivers, and place in a heavy saucepan with the sieved juice. Heat gently until the tomatoes begin to ‘sweat’ and give off their liquid. Stir in the cubes of butter, one at a time, so that each blends with the tomato before adding the next. Stir in the basil, season to taste, and ser