Savory Tomato Sorbet
Updated Dec. 8, 2022
- Total Time
- 45 minutes, plus about 1 hour for freezing
- Rating
- Comments
- Read comments
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Ingredients
- 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
- 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
For the Sorbet
For the Garnish
Nutritional analysis per serving (6 servings)
151 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 3 grams protein; 888 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- Step 2
Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.
- 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.
- Step 4
Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
- Step 5
Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.
- 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.
Private Notes
Comments
Try a little vodka straight from the freezer on each cup for those who want it. Bloody Mary ice cream coupe
I got rid of seeds, then pulsed tomatoes in processor, then pushed pulp through strainer--- easier for me than box grater and worked perfectly. Delicious recipe!
What can we use if we don’t have an ice cream machine?
Even though I added a T of vodka and a tsp of gelatin dissolved in 1/4 cup of warmed-up tomato puree to make for a softer substance, the sorbet was still so hard that even a half hour of counter defrost time was not enough. I ended up using the microwave on defrost and then a big spoon, chopping it up like a snow cone. That worked, and it was still delicious enough to make again.
Wonderfully flavorful, especially subbing a T of oil from sundried tomatoes. I also used the processor and a strainer after. But the salad drowns it out. Instead, we served in cups with buffet of add-ins for a first course standing outside on a lovely day: boiled spicy shrimp, horseradish, chopped celery, hot sauce and vodka (which most people skipped). Huge hit; many second and third helpings.