Add the chopped vegetables, aromatic herbs and lemon juice. Continue to boil for another 30 minutes. After 15 minutes, add salt and pepper. At the end of the cooking process, strain the stock through a fine sieve. Set the clear stock aside and discard ingredients.
Drop tomatoes in rapidly boiling water.
After 30 seconds, drain and run under cold water until tomatoes are cool enough to handle. Peel skin off. Quarter tomatoes and remove pulp and seeds, leaving petals of tomato flesh. Cut the tomatoes into julienne and put them into a bow. Add the olive oil, basil, lemon juice, garlic and season to taste.