Equipment
Ingredients
sorbet
- 1810 g tomato, halved and seeded
- 12 g salt
- 1½ garlic, grated
- 1 g black pepper
- ⅛ g cayenne
- 5 ml red wine vinegar
- 15 ml olive oil
garnish
- 100 g shallot, diced
- 1 garlic, smashed to a paste
- 15 ml red wine vinegar
- 45 ml olive oil
- 340 g cherry tomato, halved
- 1 g salt
- ½ g black pepper
- 30 g basil, fresh leaves
Nutrition (per serving)
Method
Grate the halved and seeded tomato flesh through the large holes of a box grater into a bowl to create a coarse purée.
Pass the tomato purée through a fine-mesh strainer to remove any remaining skin or seeds.
Whisk together the strained tomato purée, salt, grated garlic, black pepper, cayenne, 5ml red wine vinegar, and 15ml olive oil.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the sorbet to an airtight container and freeze for 1 hour until firm.
In a small bowl, whisk together the diced shallot, garlic paste, and 15ml red wine vinegar, then slowly whisk in 45ml olive oil to emulsify.
Toss the halved cherry tomatoes with the vinaigrette and season with salt and pepper.
Remove the sorbet from the freezer and let it sit at room temperature for 10 minutes to soften slightly.
Place two scoops of sorbet into bowls, top with the dressed cherry tomatoes, and garnish with fresh basil leaves.
Chef's Notes
- For the most intense tomato flavor, use ripe, in-season tomatoes. San Marzano or Roma varieties work well for their lower water content and concentrated sweetness.
- Ensure your ice cream maker is fully chilled before churning. This is crucial for achieving the proper sorbet texture and preventing large ice crystals.
- Don't over-churn the sorbet. Stop when it reaches a soft-serve consistency, as it will firm up further in the freezer.
- The cayenne pepper adds a subtle warmth that complements the sweetness of the tomato. Adjust to your spice preference, but be mindful not to overpower the delicate tomato flavor.
- For an elegant presentation, consider using a melon baller or a warm spoon to scoop the sorbet.
Storage
Refrigerator: 1 day — Store the garnish separately from the sorbet.
Freezer: 7 days — Texture becomes increasingly icy after 24 hours.
