Best Tomato Granita Recipes

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TOMATO & BASIL GRANITA



Tomato & basil granita image

An unusual and delicious dinner party starter

Provided by Barney Desmazery

Categories     Dinner, Lunch, Snack, Starter, Supper

Time 25m

Yield Serves 8 as a starter

Number Of Ingredients 7

900g very ripe tomatoes
1 tsp salt
1 tbsp sugar
1 garlic clove , finely chopped
1 tsp ground black pepper
1 tbsp red wine vinegar
bunch basil leaves , removed from stalk

Steps:

  • Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
  • Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.65 milligram of sodium

TOMATO GRANITA



Tomato Granita image

***Warning*** Only make this during the heat of summer when the tomatoes are like sweet, dripping, juicy manna from the heavens. It is lovely on its own, or scooped onto an herb salad of chives, fresh basil and tarragon. Use it as "dressing" for a grilled chicken salad, or shrimp cocktail.

Provided by TooAllergic

Categories     Vegetable

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 10

7 tomatoes (seeded, skins removed)
1/3 cup water
1/3 cup sugar
1 tablespoon lemon juice
1 1/2 tablespoons tomato paste
1/2 teaspoon minced garlic
3 dashes Tabasco sauce
salt
white pepper
1/8 teaspoon ground celery seed

Steps:

  • Simmer the water and dissolve the sugar to form a simple syrup. Pour over the tomatoes and let cool.
  • Using a blender, puree the tomatoes, syrup and remaining ingredients until perfectly smooth. Taste for seasoning. Remember: The flavors will be slightly muted when this is chilled.
  • Place in your icecream maker and follow manufacturers instructions OR.
  • Pour into a non-reactive, freezer-safe dish and place in the freezer. Stir this mixture every hour until firm. The texture will depend on the tomatoes. Higher sugar content produces softer granita and less produces harder-icier granita.
  • Pull out of the freezer a few minutes before serving, to soften. Shave the granita ice with a fork or icecream scoop.

Nutrition Facts : Calories 81.2, Fat 0.8, SaturatedFat 0.1, Sodium 43.5, Carbohydrate 18.6, Fiber 2.2, Sugar 15.4, Protein 1.8

SHERRY TOMATO GRANITA



Sherry Tomato Granita image

Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.

Provided by Paul Grimes

Yield Makes 6 to 8 (light first course) servings

Number Of Ingredients 8

1 pound beefsteak tomatoes, cut into 2-inch wedges
1/2 cup cream Sherry
1 teaspoon sugar
1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided
2 celery ribs
1/2 seedless cucumber
2 large radishes
1/2 teaspoon extra-virgin olive oil

Steps:

  • Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
  • Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
  • Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
  • Serve granita with vegetable julienne.

TOMATO BLACK-PEPPER GRANITA



Tomato Black-Pepper Granita image

Not overly sweet, and with a spunky kick, this palate cleanser is a take on the traditional Italian combination of strawberries, black pepper, and balsamic vinegar. (It also tastes great in a Bloody Mary.)

Yield Makes about 1 quart

Number Of Ingredients 4

2 pounds vine-ripened tomatoes (about 4 medium; preferably red)
1/4 cup superfine granulated sugar
2 teaspoons coarsely ground black pepper
1 teaspoon balsamic vinegar

Steps:

  • Quarter tomatoes and in a food processor purée with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Granita may be made 2 days ahead and frozen, covered.
  • Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.

TOMATO-JALAPENO GRANITA



Tomato-Jalapeno Granita image

Everyone will say "wow" after one taste of this refreshing, icy appetizer. Even my grandchildren enjoy the tomato, mint and lime flavors. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 servings.

Number Of Ingredients 6

2 cups tomato juice
1/3 cup sugar
4 mint sprigs
1 jalapeno pepper, sliced
2 tablespoons lime juice
Fresh mint leaves, optional

Steps:

  • In a small saucepan, bring the tomato juice, sugar, mint sprigs and jalapeno to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cover and let stand for 15 minutes., Strain and discard solids. Stir in lime juice. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. , Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Scrape granita with a fork just before serving; spoon into dessert dishes. Garnish with additional mint if desired.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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