Step 1: Prep the Tomatoes: Begin by blanching 600g of large vine tomatoes in boiling water for about 30 seconds. This makes peeling easier. Quickly plunge the tomatoes into an ice water bath to stop cooking. After a couple of minutes, remove the tomatoes from the ice water, peel off the skins, and chop them coarsely.

Step 2: Blend Ingredients: In a blender, combine the prepared tomatoes, the juice of 1 lemon, 200g of caster sugar, and 4 slices of red chili. Blend until smooth and well combined.

Step 3: Strain (Optional): For a silkier texture, strain the blended mixture through a fine sieve. Push the mixture through with a rubber spatula, separating skins and seeds.

Step 4: Chill the Mixture: Pour the strained mixture into a container and refrigerate for at least 30 minutes to intensify flavors.

Step 5: Freeze the Sorbet: Transfer the chilled mixture to an ice cream maker and churn until smooth. If you don’t have an ice cream maker, freeze it in a container, stirring every hour for 4-6 hours.

Step 6: Serve: Scoop the sorbetto al pomodoro into bowls or glasses. Garnish with extra slices of red chili and fresh basil leaves. Serve immediately.