Looking for something to do with all your tomatoes? This sorbet is off the charts and can be enjoyed for dessert, or put a scoop in a large bowl of cucumber soup, gazpacho, or chilled avocado soup. And I have included my favorite tomato soup recipe as well.
Valencia Tomato Sorbet
1 yellow or red bell pepper
5 lbs. farmstand tomatoes (if you can find Valencia tomatoes use those—the orange color is striking; if not, use Green Zebras)
zest of 1 lime
1 T. herbes de Provence
3/4 c. water
1 c. Sorbet Syrup (see below)
Roast bell pepper. Purée tomatoes with the pepper in a food processor, and strain through a sieve. Place purée in a large (8-quart) pot along with the lime zest and herbes de Provence. Reduce by 50 percent, or until you have 1 quart of purée. Season with sea salt and white pepper. Cool.
Take the purée and place in a large mixing bowl. Add water and Sorbet Syrup. Process in your ice cream or sorbet machine according to manufacturer's suggestion. Freeze for use.
4 oz. sugar
1 oz. corn syrup
4 oz. water
Bring all ingredients to a boil and let cool.
The Best Tomato Soup
* I make gallons of this stuff in the summer, and then in winter it can be creamed when you reheat it with great success.
6 lbs. mixed farmstand tomatoes, cored and halved
4 T. olive oil
1 T. fresh thyme leaves
5 basil leaves
Leaves from one 6-inch stem of tarragon
4 cloves garlic, sliced
1 jumbo yellow onion, minced fine
32 oz. chicken or vegetable stock
4 oz. Pernod
Place the halved, mixed tomatoes in a bowl and coat gently with half the olive oil. Season with some black pepper and sea salt and place cut side up in a baking tray. Roast in a 325-degree oven for 90 minutes.
Place a large soup pot over medium heat. Add the remaining oil, herbs, garlic, and onion. Sweat until onions begin to color. Add Pernod. When liquids are almost evaporated, add roasted tomatoes and stock. When mixture simmers, lower heat to maintain simmer and cook slowly for 45-60 minutes. Cool for 30 minutes. Taste for seasoning. Purée, season, and freeze or serve.