SWEET TOMATO SORBET
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
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
SAVORY TOMATO SORBET
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
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
AVOCADO WITH SAVORY TOMATO SORBET AND CHIPS
Provided by José Andrés
Categories Tomato Appetizer Fourth of July Backyard BBQ Avocado Healthy Self Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining 1/4 cup oil in a medium saucepan over medium heat. Cook onion until tender, about 10 minutes. Reduce heat to low; cook 10 minutes more. Remove from heat; cool to room temperature. Blend in a blender until smooth. Strain through a fine-mesh sieve; discard solids. Set aside. Slice avocado thinly and divide among 8 small plates, fanning out slices to form a flat surface. Coat avocado with cooking spray; cover with plastic wrap until needed (to prevent oxidation). Place diced lime on and around avocado. Sprinkle with remaining 1/4 teaspoon salt. Place 1 scoop sorbet on top of avocado slices; drizzle with 1 teaspoon onion oil. Divide chips among plates; sprinkle with black pepper. Garnish with cilantro.
TOMATO SORBET
Use this recipe to make our Tomato Essence and Timbale of Pressed Tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
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.
More about "sweet tomato sorbet recipes"
TOMATO SORBET RECIPE - ANDREW ZIMMERN - FOOD & WINE
From foodandwine.com
Category DessertTotal Time 1 hr 30 mins
- Line a large colander with a layer of cheesecloth and set it over a bowl. In a medium bowl, toss half of the tomatoes with the salt and transfer to the colander. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
- Remove the colander from the bowl and reserve 3/4 cup of the tomato water; save the remaining tomato water for another use.
- Working in batches, puree the remaining 5 pounds of tomatoes with the bell pepper in a blender until very smooth. Strain through a fine sieve into a large saucepan; discard the solids. Stir in the wine, tarragon, basil and crushed red pepper and cook over moderately high heat, stirring occasionally, until the puree is reduced to 4 cups, 35 to 40 minutes.
- In a small saucepan, bring the sugar, corn syrup and water to a boil, stirring to dissolve the sugar. Remove from the heat and stir into the tomato puree along with the lemon juice, white pepper and the reserved tomato water. Strain into a pitcher and discard the solids. Cover with plastic wrap and refrigerate until cold, at least 4 hours.
TOMATO SORBET | RECIPE | CUISINE FIEND
From cuisinefiend.com
TOMATO SORBET RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO SORBET – LEITE'S CULINARIA
From leitesculinaria.com
VIRGIN MARY SORBET - AN EASY TOMATO RECIPE | ITS YUMMI
From itsyummi.com
TOMATO SORBET RECIPE - ZOëBAKES
From zoebakes.com
TOMATO SORBET – GIADZY
From giadzy.com
Servings 1Total Time 20 minsAuthor Giada De Laurentiis
TOMATO SORBET RECIPE | EAT SMARTER USA
From eatsmarter.com
BEST TOMATO BASIL SORBET RECIPE - HOW TO MAKE PURPLE TOMATO …
From food52.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
TOMATO SORBET - ANDREW ZIMMERN
From andrewzimmern.com
GINGER-TOMATO SORBET RECIPE
From vegetariantimes.com
SWEET AND SPICY TOMATO SORBET RECIPE - THE WASHINGTON POST
From washingtonpost.com
10 BEST SWEET TOMATO DESSERT RECIPES | YUMMLY
From yummly.com
SWEET TOMATO SORBET RECIPE -SUNSET MAGAZINE
From sunset.com
TOMATO SORBET RECIPE | EPICURIOUS
From epicurious.com
BBC - THE RESTAURANT - COOKING WITH RAYMOND - TOMATO SORBET
From bbc.co.uk
SAVORY SORBETS FOR SUMMER: BLOODY MARY, COCONUT DASHI AND MORE
From vogue.com
24 LOW-CARB BREAKFAST RECIPES THAT ARE SO TASTY - PREVENTION
From prevention.com
TOMATO SORBET - SORBET RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
#60-minutes-or-less #time-to-make #preparation #low-protein #healthy #5-ingredients-or-less #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something
You'll also love