Tomato Black-Pepper Granita

1. 1

   Quarter tomatoes and in a food processor puree with sugar until smooth.

2. 2

   Pour puree through a sieve, pressing hard on solids, into a shallow metal baking pan.

3. 3

   Stir in pepper and vinegar until combined well.

4. 4

   Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours.

5. 5

   Granita may be made 2 days ahead and frozen, covered.

6. 6

   Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.

* Per serving · 4 servings · Values may vary.

No additional tips available.