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2-1/2 pounds ripe red tomatoes, peeled, seeded and chopped

1 teaspoon anchovy paste

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 teaspoon grenadine

2-4 dashes Tabasco sauce

2-3 tablespoons Worcestershire sauce

kosher salt and freshly ground black pepper to taste

1/4 cup fresh basil leaves, stems trimmed


Garnish: 8 perfect whole basil leaves




Combine the ingredients in the workbowl of a blender or food processor and puree them well.  Taste and balance the flavors remembering that the seasonings will be heightened when frozen.


Freeze the tomato puree in an ice cream freezer according to directions.  Alternatively, freeze the mixture in ice cube trays.  When you are ready to serve, pulse the cubes in a food processor until they are soft enough to scoop out.


Serve in a stemmed glass and garnish each serving with a whole basil leaf.


Yield: 8 servings