Savory Tomato Sorbet Recipe (2024)

Ingredients

Yield:About 1 quart, enough for 6 servings

For the Sorbet

• 4pounds large, ripe red tomatoes
• 2teaspoons kosher salt
• 1 to 2garlic cloves, grated
• black pepper
• Pinch of cayenne
• 1teaspoon red wine vinegar
• 1tablespoon fruity olive oil

For the Garnish

• 1small shallot, diced
• 1small garlic clove, smashed to a paste with a little salt
• 1tablespoon red wine vinegar
• 3tablespoons fruity olive oil
• 12ounces cherry tomatoes, halved, about 2 cups
• Salt and pepper
• Handful of basil leaves

Preparation

1. Step

   1

   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.

2. Step

   2

   Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.

3. Step

   3

   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.

4. Step

   4

   Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.

5. Step

   5

   Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.

   See Also

   Rotel-Style Tomatoes and Green Chilies Canning Recipe

6. Step

   6

   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.