- Watch: How to Make Hot Pot at Home
- Red Snapper-Citrus Escabèche with Olives
- Andrew Zimmern's New Book Teaches Tolerance, Unsettles Hot Dog Lovers
- NYE Supper: Pork Belly Sisig
- Beet Pickles
- Manila Clams with Soy Butter
- Andrew Zimmern's Pearl Rice Balls with Ginger-Sesame Sauce
- Auflauf... German Breakfast Pancake
- Ragout of Clams with Spinach, Sausage and Orzo
- One-Eyed Salad with Brown Sugar-Bacon Vinaigrette
Andrew Zimmern makes this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to German Striped. He says the bigger the acidity and sweetness of the tomatoes, the better.
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