Sherry Tomato Granita Recipes

CAPRESE GRANITA

Steps:

• Add the tomatoes, water, vinegar, sugar and salt to the pitcher of a blender. Blend on high for 2 minutes. Pour into an 8-by-8-inch baking dish. Discard the seeds and any solids. Freeze for 2 hours.
• After two hours, use a fork to scrape and break up the mixture. Stir to distribute the ice crystals and return to the freezer until frozen solid, about 2 hours more.
• Use a fork to scrape the desired amount of large shards of ice into small bowls. Top each serving with basil, mozzarella quarters and pine nuts. Drizzle with olive oil and sprinkle with flaky sea salt and serve.

SHERRY CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

SHERRY TOMATO GRANITA

Steps:

• Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
• Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
• Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
• Serve granita with vegetable julienne.

SHERRY CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Preheat a skillet over medium high heat.
• Add extra-virgin olive oil, garlic and onions.
• Saute them 2 to 3 minutes then add cherry tomatoes.
• Turn tomatoes to coat with oil.
• Add sherry vinegar or sherry, sugar, pepper flakes and salt.
• Toss to coat tomatoes and roast for 18 to 20 minutes.

TOMATO GRANITA

Steps:

• Simmer the water and dissolve the sugar to form a simple syrup. Pour over the tomatoes and let cool.
• Using a blender, puree the tomatoes, syrup and remaining ingredients until perfectly smooth. Taste for seasoning. Remember: The flavors will be slightly muted when this is chilled.
• Place in your icecream maker and follow manufacturers instructions OR.
• Pour into a non-reactive, freezer-safe dish and place in the freezer. Stir this mixture every hour until firm. The texture will depend on the tomatoes. Higher sugar content produces softer granita and less produces harder-icier granita.
• Pull out of the freezer a few minutes before serving, to soften. Shave the granita ice with a fork or icecream scoop.

TOMATO BLACK-PEPPER GRANITA

Steps:

• Quarter tomatoes and in a food processor purée with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Granita may be made 2 days ahead and frozen, covered.
• Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.

CANTALOUPE AND CREAM SHERRY GRANITA

Steps:

• Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
• Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
• Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.