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.

Ingredients

For the sorbet:

• 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

For the garnish:

• 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    153 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 794 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 quart, enough for 6 servings

Preparation

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.
2. Stir together tomato purée, salt, garlic, black pepper, cayenne, vinegar and olive oil. Taste and adjust seasoning.
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.
4. Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
5. Put cherry tomatoes in a bowl and season with salt and pepper. Pour vinaigrette over cherry tomatoes and toss well.
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.