Tomato Black Pepper Granita |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 5 |
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This interesting palate cleanser is from the August 1990 issue of Gourmet Magazine. If you can't get your hands on fresh peak-of-the-season tomatoes, skip this recipe. This granita may be made two days in advance. Cooking time is freezing time. Ingredients:
2 lbs vine ripened tomatoes (about 4 medium, preferrably red) |
1/4 cup superfine sugar |
2 teaspoons coarse black pepper |
1 teaspoon balsamic vinegar (top quality vinegar will give you top quality results) |
Directions:
1. Quarter tomatoes and in a food processor, puree them with the sugar until smooth.
2. Pour puree through a sieve, pressing hard on solids, into a shallow metal baking pan.
3. Stir in pepper and balsamic vinegar until combined well.
4. Freeze mixture, covered, stirring and crushing lumps wiht a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours.
5. Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
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