To soak the almonds
Soak the nuts in cold water for approx. 12 hrs. or overnight. Drain the nuts well.
Place the almonds in a food processor along with the water and all the other ingredients up to and including the tomatoes, puree to create a smooth, homogeneous mass, repeatedly pushing the mixture down from the sides. Mix in the basil. Place a sieve over a bowl, line with a cheese cloth. Transfer the nut mixture to the cloth, fold in the corners of the cloth and weigh down (e.g. with a bowl or tin cans). Cover and place in the fridge for approx. 12 hrs. or overnight.
Carefully remove the mixture from the cloth, place on a baking tray lined with baking paper (round side up).
Bake for approx. 35 mins. in the centre of an oven preheated to 170°C.
Remove from the oven, leave to cool.