Cauliflower Italien

1 cauliflower divided into florets (discard the large stalk or keep it for soup)
3 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
1 clove garlic, crushed
1 red pepper, diced finely
1/4 cup water
4 medium tomatoes
1 teaspoon dried basil
a few leaves of fresh basil, shredded (optional)
salt and pepper

Pour boiling water over the tomatoes and skin them, Chop them in quarters and sprinkle with dried basil. Simmer the onion and garlic in the vinegar and Worcestershire sauce for three to five minutes. Add the cauliflower, red pepper and water and cook for a further three minutes. Season with salt, add the tomatoes and fresh basil, if used, and simmer for about three minutes, shaking the pot to mix the vegetables.

Drain if necessary, and serve.