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1
Line a large colander with a layer of cheesecloth and set it over a bowl.
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2
In a medium bowl, toss half of the tomatoes with the salt and transfer to the colander.
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3
Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
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4
Remove the colander from the bowl and reserve 3/4 cup of the tomato water; save the remaining tomato water for another use.
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5
Working in batches, puree the remaining 5 pounds of tomatoes with the bell pepper in a blender until very smooth.
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6
Strain through a fine sieve into a large saucepan; discard the solids.
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7
Stir in the wine, tarragon, basil and crushed red pepper and cook over moderately high heat, stirring occasionally, until the puree is reduced to 4 cups, 35 to 40 minutes.
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8
In a small saucepan, bring the sugar, corn syrup and water to a boil, stirring to dissolve the sugar.
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9
Remove from the heat and stir into the tomato puree along with the lemon juice, white pepper and the reserved tomato water.
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10
Strain into a pitcher and discard the solids.
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11
Cover with plastic wrap and refrigerate until cold, at least 4 hours.
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12
Pour the sorbet base into an ice cream maker and freeze according to the manufacturers instructions, until the sorbet is set but not rock hard, about 25 minutes.
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13
Serve.
