Food recipes
Tomato Black-Pepper Granita
Tomato Black-Pepper Granita Ingredients: tomatoes, red, ripe, raw, year round average sugars, granulated spices, pepper, black vinegar, balsamic Directions: Quarter tomatoes and in a food processor puree with sugar un...
Tomato Black-Pepper Granita
Ingredients:
tomatoes, red, ripe, raw, year round average
sugars, granulated
spices, pepper, black
vinegar, balsamic
Directions:
Quarter tomatoes and in a food processor puree with sugar until smooth.
Pour puree through a sieve, pressing hard on 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.
Granita may be made 2 days ahead and frozen, covered.
Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
Ingredients:
tomatoes, red, ripe, raw, year round average
sugars, granulated
spices, pepper, black
vinegar, balsamic
Directions:
Quarter tomatoes and in a food processor puree with sugar until smooth.
Pour puree through a sieve, pressing hard on 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.
Granita may be made 2 days ahead and frozen, covered.
Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.