Tomato granita

1. Slightly score across the base of the tomato in a cross fashion. Immerse the tomatoes in boiling water. When the skin starts to peel, drain and refresh tomatoes under cold water. Skin and seed them.

2. Squeeze the lemon juice.

3. Put the tomato pulp, lemon juice, drops of tabasco, olive oil, salt and pepper in the bowl of a mixer. Coarsely mix.

4. Pour the mixture into an ice tray and place it in the freezer for 3 hours, scraping the mixture with a fork every 20 minutes.

5. Just before serving, wash, dry and thin out the basil. Divide the granita into ramekins or glasses. Garnish with basil leaves and serve immediately.

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