You will need
Place skinned, chopped and seasoned (with our Vegetable Spice) tomatoes in a sieve over a bowl. Add any juice that might have leaked out. Leave to drain and reserve juice. Using a 6 cm cookie cutter, cut a tomato round from one slice of the big tomato. Keep the cut out round in the cookie cutter and spoon a quarter of the drained tomato into each ring. Press down gently. Add a smear of Basil Pesto to each plate and transfer the stack, still in the ring, to the plate. Remove ring and prepare the next stack. Coarsely grate the cheese and pile it pyramid style onto each tomato stack. Garnish with fresh basil. Finish off with freshly ground black pepper. Pour any left-over tomato juice into tiny shot glasses and serve on the side.