Put a saucepan on the stove with plenty of water in it and bring it to the boil. Wash the tomatoes and then put them in the boiling water for just a few seconds. Do a few tomatoes at a time: if you drop too many into the saucepan, the temperature of the water will drop to below boiling point. If the tomatoes are very ripe, 5 seconds in the boiling water will be sufficient, otherwise they will need approximately 10 seconds. Take them out of the saucepan and put them straight into a bowl of cold water. In this way the flesh beneath the skin will remain intact and compact. Peel them (now the skin will come off easily) and cut them into quarters. Eliminate the seeds and dice the tomato flesh.

A tip: to save time you can use ready-made tomato “passata”.

Clean and wash all the vegetables. Finely chop the onion, crush the garlic and cut the other vegetables into small pieces. Then sauté them in a non-stick pan with 2 tablespoons of extra virgin olive oil. Season with salt and add the tomato as well. Put the lid on the pan and cook over a lively heat for roughly 10 minutes.

Lower the heat and continue to cook, very slowly, for about an hour. Wash and chop the rosemary, then add it to the pan before the vegetables finish cooking.

When the Gaspaccio is cooked, put it through a food mill or blend it with an immersion blender, to give it a creamier texture. Leave it to cool for about an hour and then serve.