Tomato Sorbet is a wonderful dish to make for dessert during the summer months when a wide variety of heirloom tomatoes are available. This particular recipe used Early Girls. But The sweet German Stripes are an excellent choice because of their high sugar content, although the color will not be bright red. Adding the basil twist and balamic reduction brings a nice constrast of flavors and texture to the dish as well as a pleasant presentation.
The red color in tomatoes come from the carotenoid lycopene which has been linked to reduced incident of prostate cancer.
Service for 4
6 medium sized tomatoes (Early Girl)
1 T. grape seed oil
1/4 cup chopped vidalia onion
2 T. white wine vinegar
1/2-3/4 sugar syrup **
zest of 1/4 orange ***
1 beaten egg yolk
reduced Balsamic Vinegar
Sea salt and pepper to taste
For the Sugar Water and Zest
** Sugar water -- use a ratio of ( use 5 cups sugur: 4 1/2 cups water)
*** bring the zest to a boil, drain and rinse, then repeat twice
Core, skin and chop the tomatoes into small pices. Put the tomatoes into a saucepan and cook till reduced by half. Heat the oil in a skillet and sweat the chopped onions till moist. Combine with the reduced tomatoes and cook on a low flame for 5 minutes. Add the orange zest. Blend the mixture and pass through a fine mesh. Cool the mixture then put in an ice cream maker and freeze according to manufacturers instructions.
Roll out the pastry and cut into 1/2 inch strips. Brush light one side with pistou and the other with beaten egg yolk. Twist the pastry and stick each end to a sheet of parchment paper. Bake at 400 F for 15-20 minutes till golden brown.
When serving sprinkle tomato sorbet with Sea Salt. Add drops of reduced Balsamic Vinegar as shown in photo above.
Sorbet made with Powers Tomatoes
This is a very sweet tasting tomato and makes an excellent sorbet. We would use the same recipe as above but refrain from the onion.