Cut cores from tomatoes and blanch on boiling water about one minute or until skins start to wrinkle; remove and put in cold water to cool.

Pull off skins, cut in half crosswise and gently squeeze out seeds over a sieve placed over a bowl (to catch juice); discard seeds.

Chop tomatoes and add to juice,

Saute onion and garlic in oil until soft, then add wine (off the heat) and then return to heat and simmer one minute.

Add tomatoes, water, salt, pepper and vinegar.

Cover, reduce heat and simmer thirty minutes.

Puree with a stick blender.

Stir in basil pesto, adjust salt and pepper and heat to a good serving temperature.

Serve garnished with Parmesan and shredded fresh basil.