Tomato Sorbet Recipes

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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

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

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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