Rinse basil and parsley, shake dry, pluck leaves from stems and set some aside for garnish. Peel garlic and chop coarsely. Grind pine nuts, garlic, salt, basil and parsley with the pestle in the mortar. Gradually add olive oil (up to 3 tablespoons) to the mortar, stir, add Parmeson and mix again.
Blanch tomatoes in a large pot, peel, cut into quarters, remove stalk and cores and cut quarters in half.
Cut up bread into pieces and fry in a pan with remaining olive oil until crispy. Add tomatoes, season with salt and pepper, heat and season with a dash of vinegar. Arrange tomato and bread on plates, drizzle with pesto and serve garnished with chopped herb leaves.