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.