1: Cut 150 g tomato in half, remove the central hard part if it is large (see the left hand tomato "with" and the right hand "without").
2: Do this for all the tomatoes.
3: Put into the food processor bowl: 100 g whole almonds, 1 bunch Basil, 150 g Parmesan (Parmigiano Reggiano), the tomato halves, 6 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper.
4: Blend until this forms a purée.
5: Your tomato pesto is ready, and will transform a simple pasta dish into a refined feast.
Remarks
You will notice that this tomato pesto is more liquid that the classic version, but it freezes just as well.