I tasted tomato sorbet for the first time quite recently, while participating in the Food Blogger Contest hosted by Chef Academy Italy in Terni in May. The morning of the event, we bloggers had been assigned to teams of students, each team under the supervision of a professional chef instructor of the Academy. I had the privilege that morning of working alongside Chef Maurizio Serva, who runs La Trota restaurant in Rivodutri in the province of Rieti in Lazio. Chef Serva stopped me at one point amid the controlled kitchen chaos to have me taste a tomato sorbet (a nearby student offering me a spoon quickly produced from his shirtsleeve pocket), to later be paired with a revamped version of this dish of mine during the competition tastings. Things were so busy that day I didn’t think to ask for the recipe, but today I decided to try to make it based on taste-memory.
This savory and tangy sorbet could be served in between courses, especially during a seafood or fish-based meal; or as an accompaniment to any spicy or crunchy vegetable dish, such as fried eggplant or zucchini.
500 grams tomatoes (about a pound)
juice of 1/2 a lemon
Score and boil the tomatoes for 5 minutes. Remove from the water and let cool. Peel and deseed the tomatoes. I never manage to remove all the seeds, which probably doesn’t matter for this recipe. But if you’re an OCD type about this kind of thing, you could strain the pulp to make sure you catch every last one. Place the pulp in a bowl or tall container. Add the lemon juice, a few basil leaves, and a few pinches of salt. Either pulse with a wand mixer or use a blender. You want a well-blended, smoothie-like texture, not too liquidy. Taste the mixture to check for the right level of saltiness. Freeze for about 2 hours, checking and forking the sorbet occasionally. If you let the sorbet freeze completely, be sure to take it out of the freezer about an hour before you intend to serve it. You will need to reblend it after it partially thaws.