Make this soup a day in advance to let the flavors integrate.

 Ingredients – Serves 6
12 heirloom tomatoes, plus 6 San Marzano tomatoes or other Roma type tomatoes
1 tsp. fresh minced shallot
1 Tbs. Sherry vinegar
4 Tbs. ketchup
1 Tbs. Tabasco sauce
1tsp. ground celery seeds
2 sprigs of thyme
1 bay leaf
1 tsp. salt, or to taste
3 Tbs. extra virgin olive oil + enough to coat San Marzano tomatoes
2 cups loosely packed basil leaves
1 clove garlic
1 ½ cups chicken stock
Extra virgin olive oil for finish
Basil leaves for garnish 

Process
1. Quarter the San Marzano tomatoes, remove their seeds, toss them in a little olive oil, and place on a baking sheet lined with parchment paper. Sprinkle lightly with salt. Bake at 190 degrees for 3 hours, until their consistency is jammy. Peel the tomatoes. Reserve in a jar and refrigerate.

2. Blend the heirloom tomatoes, shallot, ketchup, vinegar, Tabasco, celery seeds, thyme, bay leaf, salt, and olive oil. Chill overnight. The next morning, strain though a fine sieve (Chinois).

3. Blend the basil leaves, garlic, and chicken stock until finely puréed. Freeze in a tray.

4. To serve: Chill 6 soup plates. Stir the tomato soup, taste, and adjust seasonings as needed.

5. Dice the roasted tomatoes. Mound diced tomatoes on each plate. Ladle soup. Drizzle a bit of your finest olive oil onto the soup to finish. Using a sturdy fork, scratch the basil granite, and place a spoonful of it atop the diced tomatoes. Top with a basil leaf. Serve immediately.