Place tomatoes (a portion at a time, if necessary) in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer to a large mixing bowl; set aside.

Combine water and gelatin in a custard cup or a 1-cup glass measuring cup; let stand for 5 minutes to soften. Place custard cup in a saucepan with a small amount of simmering water; heat and stir until gelatin is dissolved. Stir gelatin mixture into tomatoes along with basil, sugar, lemon juice, dried tomatoes, jalapeno pepper, and salt, stirring until sugar is dissolved.

Freeze mixture in a 2-quart ice cream freezer according to manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for several hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for 6 hours or until firm.)

To serve, transfer mixture to a serving bowl. If desired, garnish with fresh basil leaves. Makes about 3-1/2 cups or 6 servings.

Hot peppers contain oils that can burn eyes, lips, and sensitive skin. Wear plastic gloves while preparing peppers and be sure to thoroughly wash your hands after handling.

1 vegetable, 1/2 starch.