Tomato Sorbet

In a medium saucepan over low heat, stir together the sugar, water and tomatoes and cook for 1 hour, stirring occasionally. Taste and add more sugar if desired.

Remove the pan from the heat and place in an ice bath to cool. Transfer the cooled tomato mixture to a blender or food processor and purée. Add the lemon juice and pulse to mix.

Transfer the mixture to an ice cream maker and process according to manufacturer’s directions. Transfer to a resealable container and freeze.

Place the green tomatoes in a blender or food processor and purée. Add sugar to taste. Transfer to a bowl.

Repeat with the red tomatoes and sugar.

Cover each bowl with plastic wrap and chill.

Mound the tomato sorbet in the center of individual serving dishes and, if you choose, garnish with a tiny sprig of basil and spoon a pool of coulis on either side.