Tomato Black Pepper Granita
Gourmet, August 1998
Tomato Black Pepper Granita
Gourmet, August 1998
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2 pounds vine ripened tomatoes (about 4 medium; preferably red) 1/4 cup superfine granulated sugar 2 teaspoons coarsely ground black pepper 1 teaspoon balsamic vinegar Directions: Quarter tomatoes and in a food processor, puree with sugar until smooth. Pour puree through a sieve, pressing hard on the solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Just before serving, scrape granita with a fork to lighten texture and break up ice crystals. Granita may be made 2 days ahead and frozen, covered. Makes 1 quart.
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