Smoked Tomato Sorbet on Toast

1kg tomatoes
350 mls glucose syrup, appx
3 tbspns olive oil
1 tbspn red wine vinegar
Salt to taste

Puree tomatoes with oil and vinegar, then strain.
Measure amount of tomato juice and add half the amount of corn syrup. This will taste too sweet, but when frozen the sweetness will diminish.
Add salt to taste, remembering that the flavour of the salt will diminish on freezing too.
Add extra red wine vinegar if desired. Tomatoes vary in flavour so the balance of  salty, sweet and tart varies with each batch.
Freeze for at least 4 hours.
Form into quenelles using 2 spoons. You can find instructions here
Place on toasted Italian bread, drizzle with olive oil and sprinkle with basil.