F&W Best New Chef 2017 Noah Sandoval, of Chicago’s Oriole, highlights summer’s sweetest tomatoes by serving them alongside a savory dashi-and-tomato-water-based sorbet. The dish is cold and refreshing—ideal for a hot summer day.
Slideshow:More Tomato Recipes
4 pounds vine-ripe red tomatoes, quartered
3 tablespoons unseasoned rice vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
One 5-gram bag bonito flakes (1/4 cup plus 2 tablespoons)
Three 4-inch pieces of kombu (1/2 ounces)
8 small green zebra or heirloom tomatoes, cut into wedges
Flaky sea salt
Freshly ground black pepper
Cilantro and mint leaves, for garnish
How to Make It
Juice the red tomatoes in an electric juicer (you should have 4 cups of juice). In a medium saucepan, combine the tomato juice with the rice vinegar, sugar and kosher salt and bring just to a boil. Remove from the heat and add the bonito flakes and kombu. Let steep for 20 minutes, then discard the kombu. Transfer the mixture to a blender and puree until very smooth, then strain through cheesecloth into a medium bowl. Refrigerate the sorbet base until it is well chilled, about 2 hours.
Transfer the chilled sorbet base to an ice cream maker and freeze according to the manufacturer’s directions.
Meanwhile, arrange the green tomato wedges in 4 shallow bowls and season with sea salt and pepper. Garnish with cilantro and mint. Add 2 small scoops of the sorbet to each bowl and serve right away.
The sorbet is best eaten right away but can be frozen for up to 2 days.
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