Green Zebra Tomatoes with Tomato-Dashi Sorbet

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.

  • Active:
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  • Servings: 4

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  • 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 this recipe

  1. 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. 

  2. Transfer the chilled sorbet base to an ice cream maker and freeze according to the manufacturer’s directions.

  3. 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.

Make Ahead

The sorbet is best eaten right away but can be frozen for up to 2 days.

Contributed By Photo Bobby Fisher Published July 2017

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