Frosted Tomato Sorbet with Olives
Who said that sorbet must be sweet only? Here’s a nice recipe to try: frozen tomatoes stuffed with a delicious caramelized tomato sorbet and garnished with black olives. Tasty and refreshing, my guess is that this appetizer will surprise many of your guests!
Preparation Time: 45 minutes
Cooking: 20 min
Freezing: 24h
Cooking: 20 min
Freezing: 24h
Ingredients for the Tomato Sorbet
For 8 people:
8 tomatoes
2 tablespoons of tomato paste
6 tablespoons of ketchup
1 clove garlic
1 onion
2 fresh basil sprigs
2 cilantro sprigs
2 fresh thyme sprig
125 g of pitted black olives
100 g of caster sugar
75 cl of cold water
2 tablespoons of balsamic vinegar
10 cl of olive oil
Salt
Freshly ground black pepper
2 tablespoons of tomato paste
6 tablespoons of ketchup
1 clove garlic
1 onion
2 fresh basil sprigs
2 cilantro sprigs
2 fresh thyme sprig
125 g of pitted black olives
100 g of caster sugar
75 cl of cold water
2 tablespoons of balsamic vinegar
10 cl of olive oil
Salt
Freshly ground black pepper
Utensils:
Cling film
An electric mixer or food processor
A sieve
An ice cream maker, or a freezing metal tray if you want to do it by hand.
An electric mixer or food processor
A sieve
An ice cream maker, or a freezing metal tray if you want to do it by hand.
Preliminary Steps
Wash the tomatoes under cold water then remove a ”hat” at the top before gently scoop it out with a small teaspoon.
Reserve the pulp.
Then wrap each cored tomato (with hat) in cling film and refrigerate for at least 24 h.
Reserve the pulp.
Then wrap each cored tomato (with hat) in cling film and refrigerate for at least 24 h.
Preparation of the sorbet:
Peel and mince the garlic and onion.
Clean and finely chop thyme, coriander and basil. Book.
In a saucepan, heat the olive oil and sauté garlic and onion over low heat for a while, stirring constantly.
Then add the pulp of the cored tomatoes, ketchup, tomato paste and sugar.
Mix well and allow the preparation to caramelize over low heat for 20 minutes, stirring regularly.
Then moisten the mixture with 75 ounces of cold water, add half the chopped herbs and blend the mixture for 2-3 minutes.
Then filter the preparation using a sieve.
Reserve ¼ of the preparation for the dressing with olives.
Place the remaining mixture into your sorbet maker
or a freezing metal tray and place it in the freezer for 24 h.
Clean and finely chop thyme, coriander and basil. Book.
In a saucepan, heat the olive oil and sauté garlic and onion over low heat for a while, stirring constantly.
Then add the pulp of the cored tomatoes, ketchup, tomato paste and sugar.
Mix well and allow the preparation to caramelize over low heat for 20 minutes, stirring regularly.
Then moisten the mixture with 75 ounces of cold water, add half the chopped herbs and blend the mixture for 2-3 minutes.
Then filter the preparation using a sieve.
Reserve ¼ of the preparation for the dressing with olives.
Place the remaining mixture into your sorbet maker
or a freezing metal tray and place it in the freezer for 24 h.Preparation of olive vinaigrette:
Place the pitted black olives and the ¼ tomatoes set aside earlier in a bowl. Add the balsamic vinegar, salt and pepper and mix well. Keep refrigerated.
Presentation:
Just before serving, take the cored tomatoes out of the refrigerator. Remove the plastic wrap, then stuff them with a scoop of sorbet and then cover them with their hats.
Serve each stuffed tomato with dressing and garnish with olives and the remaining chopped herbs.
Serve immediately.
Serve each stuffed tomato with dressing and garnish with olives and the remaining chopped herbs.
Serve immediately.
Ideas, tips & tricks
Serve these tomatoes accompanied by a fresh and crisp lettuce salad.
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