Green Zebra Tomatoes with Tomato-Dashi Sorbet

Name: Green Zebra Tomatoes with Tomato-Dashi Sorbet
Total time: 195 min
Ingredients: 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

1 Review

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

By Noah Sandoval

Updated on July 1, 2017

Green Zebra Tomatoes with Tomato-Dashi Sorbet — This recipe is truly an ode to this warm weather fruit in the most creative way. 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. Photo: Bobby Fisher

Active Time:

40 mins

Total Time:

3 hrs 15 mins

Yield:

4

Ingredients

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

Directions

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.

Make Ahead

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