Best Tomato Sorbet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AVOCADO WITH SAVORY TOMATO SORBET AND CHIPS



Avocado with Savory Tomato Sorbet and Chips image

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

4 large ripe tomatoes, chopped
3/4 cup tomato juice
1/4 cup plus 1/2 teaspoon olive oil, divided
Juice of 1 lime
1 teaspoon hot sauce (preferably Tabasco)
1/2 teaspoon sea salt, divided
1 small onion, diced
2 ripe avocados
Olive oil cooking spray
1 small lime, peeled, membranes removed from segments, and segments diced
8 baked corn chips, crushed
12 leaves cilantro, roughly chopped

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.

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

TOMATO SORBET



Tomato Sorbet image

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

2 tablespoons olive oil
1/2 cup finely diced onion
Zest of 1 orange
2 sprigs thyme, leaves coarsely chopped
1 1/4 pounds vine-ripened cherry or other ripe, flavorful tomatoes, halved
1 teaspoon salt
2 tablespoons sugar
1/8 teaspoon cayenne pepper

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.

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

TOMATO-WATER SORBET WITH MINT



Tomato-Water Sorbet With Mint image

Provided by Jonathan Hayes

Categories     dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 5

6 ripe heirloom tomatoes (about 2 1/2 pounds)
2 teaspoons Fleur de Sel or any good salt
12 branches mint leaves, stems removed
1/2 stalk of lemongrass, chopped fine
Freshly ground white pepper

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.

Related Topics