Savory Tomato Sorbet

1. 1

   Cut tomatoes in half crosswise and remove seeds with a teaspoon.

2. 2

   Using the large holes of a box grater, grate tomato flesh into a bowl to make a rough puree.

3. 3

   (Discard seeds and skins.)

4. 4

   Push puree through a strainer to remove any extraneous bits.

5. 5

   You should have 4 cups puree; if you come up short, add a little water or grate another tomato.

6. 6

   Stir together tomato puree, salt, garlic, black pepper, cayenne, vinegar and olive oil.

7. 7

   Taste and adjust seasoning.

8. 8

   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.

9. 9

   Remove and hold at room temperature for 10 minutes before serving.

10. 10

    Make the cherry tomato garnish: Put shallot, garlic and vinegar in a small bowl.

11. 11

    Whisk in olive oil to make a vinaigrette.

12. 12

    Put cherry tomatoes in a bowl and season with salt and pepper.

13. 13

    Pour vinaigrette over cherry tomatoes and toss well.

14. 14

    For each serving, put two scoops of tomato sorbet in an ice cream glass or bowl.

15. 15

    Spoon a few cherry tomatoes and some of the vinaigrette over the top.

16. 16

    Garnish with basil leaves.

* Per serving · 4 servings · Values may vary.