Skin the tomatoes, by putting a cross on the bottom and plunging into boiling water for 20 seconds, then dropping into iced water, the skin will peel off. Then slice them to the thickness of a pound coin.
For the pesto, blend the garlic and parsley together, then add the nuts and oil with the motor still running at this point taste and season.
To assemble, you will need 6 x 100mm diameter serving rings, or 2 and repeat 3 times. Sit the rings on a baking tray. Next plonk a layer of tomato on the bottom. (If you’re using plum toms, make sure the base is well covered) Season and spoon a little pesto on top, a couple of basil leaves, then a layer of sliced feta. Add a little pesto and basil and so it goes on finishing with feta.
Drizzle with a little olive oil and bake at 175oc for about 10-12 minutes to warm through. You can flash the top under a hot grill to brown it if you want.
Serve with the olives arranged around the bottom, some more basil and a good drizzle of olive oil and the juice of ½ a lemon for each serving.