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Bring the water to a boil, then drop the scored tomatoes into the water for 10 seconds, then remove, peel and de-seed. Place the skins and seeds back into the water and continue boiling for 15 minutes then strain off and keep the stock.
In a large frying pan, gently melt the butter, then fry the onion, celery and garlic until soft then de-glaze with the white wine.
Once the wine has reduced toss in the tomato flesh and bring to a boil, simmer for 10 minutes. Add the stock, then blend with a vitamiser.
Stir through the basil, then serve.
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