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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 170 kcal
- Protein
- 4 g
- Carbohydrates
- 18 g
- Fat
- 11 g
- Fiber
- 5 g
- Sugar
- 11 g
- Sodium
- 862 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 932 mg
- Calcium
- 56 mg
- Iron
- 1.5 mg
- Magnesium
- 47 mg
- Phosphorus
- 102 mg
- Zinc
- 0.7 mg
- Vitamin A
- 164 mcg
- Vitamin C
- 52 mg
- Vitamin E
- 3.4 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.2 mg
- Folate
- 63 mcg
- Water
- 361 g
Sources: USDA FoodData Central
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.
Troubleshooting
Sorbet is too hard to scoop
Cause: The sorbet has frozen too solid due to low sugar and fat content.
Fix: Allow the container to sit at room temperature for 10-15 minutes before scooping.
Prevention: Do not freeze for more than 1-2 hours before serving.
Sorbet is icy rather than smooth
Cause: The mixture churned too slowly or the ice cream maker bowl was not sufficiently cold.
Fix: Cannot be fixed once frozen.
Prevention: Freeze the ice cream maker bowl for a full 24 hours before use.
Cultural Context
While sorbet is traditionally a sweet frozen dessert originating in Italy, savory variations have gained popularity in modern gastronomy. This tomato sorbet, with its Spanish cuisine designation, likely draws inspiration from the region's abundant fresh produce and vibrant flavors, often incorporating tomatoes into appetizers and tapas.
