Tomato Sorbet Recipes

TOMATO SORBET

Steps:

• Heat oil in a medium saute pan over low heat. Add onion, zest, and thyme; saute until onion is soft, 8 to 10 minutes.
• Add 8 ounces tomatoes along with the salt, sugar, and cayenne. Cook until liquid has evaporated and tomato mixture thickens to a paste, about 10 minutes.
• Remove from heat, and add remaining 12 ounces tomatoes. Transfer mixture to the jar of a blender, and puree until smooth. Pass through a fine sieve into a large bowl. Chill strained mixture over an ice bath or in the refrigerator. Transfer to an ice-cream maker, and freeze according to manufacturer's directions. Store in freezer until ready to use, up to 1 week.

SAVORY TOMATO SORBET

Steps:

• Cut tomatoes in half crosswise and remove seeds with a teaspoon. Using the large holes of a box grater, grate tomato flesh into a bowl to make a rough purée. (Discard seeds and skins.) Push purée through a strainer to remove any extraneous bits. You should have 4 cups purée; if you come up short, add a little water or grate another tomato.
• Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.
• Use an ice cream machine to freeze tomato mixture, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
• Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
• Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.
• For each serving, put two scoops of tomato sorbet in an ice cream glass or bowl. Spoon a few cherry tomatoes and some of the vinaigrette over the top. Garnish with basil leaves.

SWEET TOMATO SORBET

Steps:

• In a 1- to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.
• In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
• Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
• Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.