Fill a 6 quart pot halfway with water and bring to a boil.
Make an x with a paring knife on the bottom of each tomato. Drop tomatoes into boiling water for 15 seconds, remove and transfer to a bowl of ice water.
Remove, pat dry and peel. Seed tomatoes into a sieve, catching juices, discarding seeds.
Reserve juice, adding additional water to make 1 cup.
Place all remaining ingredients (except for basil) in a large bowl and mix.
Transfer 1 1/2 cups of the mixture to a blender or food processor and puree (or pulse) for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir.Adjust seasonings. Cover and chill for 2 hours or overnight. Serve with chiffonade of basil and additional mince vegetables.