2. Meanwhile, heat 4 tbsp of the oil in a large frying pan, add the almonds and brown evenly. Remove with a slotted spoon and set aside.

3. Add the onions to the pan with a little more oil if necessary, and fry gently until soft and transparent.

4. Skin the tomatoes by dropping into boiling water for a couple of minutes - this makes the skins easier to remove - then roughly chop. Add them to the onions, season with salt and pepper and cook for 10-15 minutes over a high heat until thickened.

5. Pound the basil leaves, garlic, parsley and remaining oil until well combined then stir into the tomato mixture. Mix well and heat through.

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