Tomato Sorbet
 

Originally posted in rec.food.recipes by gladys Dinletir

Sorbet aux tomatesMarie-Francoise Gaff-Deletraz

700g tomatoes, well ripened, roughly chopped
1 small onion, chopped into large pieces
3/4 teaspoon tomato puree
Worcestershire sauce
the juice of one lemon
3/4 teaspoon caster sugar
parsley, mint, or basil

Place the tomatoes and onion into a large pan and cook over low heat,
covered, for 20
minutes or until the tomatoes are ready to be mashed. Strain and press
down the
tomato-onion mixture through a sieve above a bowl to collect the juice.
Add in the
tomato puree; a few drops of Worcestershire sauce; the juice of one
lemon; sugar; and
parsley, mint or basil. Set aside to cool completely. Stir occasionally.
Pour into
plastic containers. Remove the herbs. Put into the freezer for 4 to 5
hours. Remove
the frozen sorbet from the container by immersing in a basin filled with
hot water.
Crush the sorbet using a rolling pin and fill up 4 glasses. Garnish with
a sprig of
parsley, a leaf of mint, or basil according to taste.

Serve at once.
Serves 4.

Vicki's note: Choose large, acid beefsteak type tomatoes. The kind you
want for canning. Small, sweet tomatoes such as plum or Roma types will
be higher in carbs. The vendors at your local farmer's market will
likely know the type of tomatoes they're selling.