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.
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
TOMATO-WATER SORBET WITH MINT
Provided by Jonathan Hayes
Categories dessert
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Remove stems from tomatoes and place in a food processor with the salt. Run for 30 seconds until well broken up, but not a purée. Add the mint. Run for 10 more seconds.
- Place a cotton cloth (a thin towel, not cheesecloth) in the bottom of a bowl and pour the contents of the food processor into it. Bring the corners together to form a pouch and tie together with string. (The tomato water will already start to drip out.) Lift the towel 3 to 4 inches above this liquid and suspend over the bowl in a cool place. Allow tomato water to drip into this bowl overnight.
- The next day, add the lemongrass and heat the tomato water without boiling, using a ladle to skim off any particles that rise to the surface. When the tomato water is clear, correct seasoning with Fleur de Sel and freshly ground white pepper. Refrigerate for at least 2 hours before churning in an ice-cream machine. Set up to finish in the freezer.
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 "tomato sorbet recipes"
TOMATO SORBET – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 1 hr 40 minsCategory DessertCalories 170 per serving
- In a medium saucepan over low heat, stir together the sugar, water and tomatoes and cook for 1 hour, stirring occasionally. Taste and add more sugar if desired.
- Place the green tomatoes in a blender or food processor and purée. Add sugar to taste. Transfer to a bowl.
- Mound the tomato sorbet in the center of individual serving dishes and, if you choose, garnish with a tiny sprig of basil and spoon a pool of coulis on either side.
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 - ANDREW ZIMMERN
From andrewzimmern.com
VIRGIN MARY SORBET - AN EASY TOMATO RECIPE
From itsyummi.com
TOMATO SORBET RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO SORBET | RECIPE | CUISINE FIEND
From cuisinefiend.com
TOMATO SORBET RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO SORBET RECIPE | EPICURIOUS
From epicurious.com
Servings 1Author Epicurious
TOMATO SORBET - SORBET RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
THOMAS KELLER'S TOMATO SORBET - RYLEY KENNEDY
From ryleykennedy.com
BEST TOMATO AND PEPPER SORBET RECIPES | FOOD NETWORK …
From foodnetwork.ca
WINDSET FARMS®TOMATO SORBET - WINDSET FARMS®
From windsetfarms.com
TOMATO SORBET RECIPE - ZOëBAKES
From zoebakes.com
TOMATO SORBET – GIADZY
From giadzy.com
BBC - THE RESTAURANT - COOKING WITH RAYMOND - TOMATO …
From bbc.co.uk
TOMATO BLOODY MARY SORBET RECIPE | FOOD | THE GUARDIAN
From theguardian.com
CHILI-TOMATO SORBET RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO SORBET RECIPE | EAT SMARTER USA
From eatsmarter.com
You'll also love