- Make a small crisscross incision at the base of the tomatoes. Blanch the tomatoes for 30 seconds in a large pot of boiling water. Drain and place the tomatoes into a large bowl of ice water. Peel, core, and dice the tomatoes. Set aside.
- Finely chop the white part of the green onions and thinly slice the green part. Set aside separately.
- In a saucepan, soften the white part of the onions and the garlic in the oil for about 3 minutes. Add the tomato paste and cook for 1 minute, stirring constantly. Add the tomatoes and vinegar and bring to a boil. Simmer for about 10 minutes or until it thickens. Season with salt and pepper.
- Add the basil and green part of the onions. Cook for 1 minute and adjust the seasoning. Spoon into six 125 ml (½ cup) clean jars. Close and let cool. Refrigerate for at least 2 hours. Will keep for about 1 month in the refrigerator. Freezes well.
Serve on toasted bread as an appetizer, over pasta, or on pizza.