Tomato Sorbet Recipes

SAVORY TOMATO SORBET

Savory Tomato Sorbet image

This homemade savory tomato sorbet evokes the flavors of gazpacho. It makes a spectacular first course with a salad of cherry tomatoes spooned right over it, along with a few basil leaves.

Provided by David Tanis

Categories easy, ice creams and sorbets, dessert

Time 1h45m

Yield About 1 quart, enough for 6 servings

Number Of Ingredients 14

Ingredients

4 pounds large, ripe red tomatoes
2 teaspoons kosher salt
1 to 2 garlic cloves, grated
black pepper
Pinch of cayenne
1 teaspoon red wine vinegar
1 tablespoon fruity olive oil
1 small shallot, diced
1 small garlic clove, smashed to a paste with a little salt
1 tablespoon red wine vinegar
3 tablespoons fruity olive oil
12 ounces cherry tomatoes, halved, about 2 cups
Salt and pepper
Handful of basil leaves

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.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 892 milligrams, Sugar 10 grams

SWEET TOMATO SORBET

Sweet Tomato Sorbet image

This is an old Sunset recipe - remember, tomatoes are actually fruits! I like the presentation of bicolored sorbet for this refreshing unusual amuse bouche - just need to arrange how to store the first while making the second. I plan to try with white, green, black, orange & red tomatoes as the garden kicks into gear this summer, varying color & complexity of the tomatoes with the meal. Will try with different types of basil - Genovese, Purple ruffles, mouse eared as well. Prep time doesn't include freezing time.

Provided by Busters friend

Categories Low Protein

Time 35m

Yield 8 cups

Number Of Ingredients 3

Ingredients

1 cup sugar
3 lbs tomatoes, soft-ripe, peeled, cored, and cut into chunks
6 tablespoons basil leaves, fresh, minced

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.

Nutrition Facts : Calories 128.3, Fat 0.4, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 31.7, Fiber 2.1, Sugar 29.4, Protein 1.6

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