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Tomato Sherbet With Heirloom Tomato Salad

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Rate this recipe 5/5 (2 Votes)

Ingredients

  • For the sherbet:
  • 3 cups tomatoes, peeled, seeded and chopped
  • Salt
  • Freshly ground white pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • For the salad:
  • 1 cup red cherry tomatoes, halved
  • 1 cup yellow cherry tomatoes, halved
  • 2 pounds heirloom tomatoes, cored and sliced into wedges
  • 2 shallots, finely diced
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Sherry vinegar
  • 4 tablespoons basil, preferably a mix of varieties

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

To Make Sherbet:
In a heavy saucepan, simmer tomatoes, a pinch of salt and pepper to taste, 20 minutes. Purée tomatoes in a blender. Reserve 2½ cups purée and chill in freezer until ice-cold but not frozen. Return to blender along with remaining ingredients and purée. Pour contents into an ice cream maker and freeze according to manufacturer's instructions.

To Make Tomato Salad: Combine all ingredients in a large bowl.

To Serve:
Divide tomato salad among six plates and top each with a scoop of sherbet. Garnish with basil.

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