This is the best and most interesting way you’ve never utilized your favorite tomatoes from your market or garden. I make this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to German Striped: The bigger the acidity and sweetness of the tomatoes, the better. This sorbet is a great way to get rid of the less attractive tomatoes sold in bulk in the farmers’ market. Summer tomatoes. Boom. Enough said.
I will serve this for dessert if I am feeling like doing something really funky for friends, or with corn pudding as a hot or cold side, or as a garnish for tomato-mozzarella salad, or alongside an olive-and-onion tart—you get the drift. Try floating a scoop of this sorbet in your next bowl of gazpacho. Get the Recipe