Vegetables Tomato Green Zebra Tomatoes with Tomato-Dashi Sorbet 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print