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Tomato Sorbet

Use this recipe to make our Tomato Essence and Timbale of Pressed Tomatoes.

  • Servings: 4

Source: Martha Stewart Living, March 2002


  • 2 tablespoons olive oil
  • 1/2 cup finely diced onion
  • Zest of 1 orange
  • 2 sprigs thyme, leaves coarsely chopped
  • 1 1/4 pounds vine-ripened cherry or other ripe, flavorful tomatoes, halved
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/8 teaspoon cayenne pepper


  1. Heat oil in a medium saute pan over low heat. Add onion, zest, and thyme; saute until onion is soft, 8 to 10 minutes.

  2. Add 8 ounces tomatoes along with the salt, sugar, and cayenne. Cook until liquid has evaporated and tomato mixture thickens to a paste, about 10 minutes.

  3. Remove from heat, and add remaining 12 ounces tomatoes. Transfer mixture to the jar of a blender, and puree until smooth. Pass through a fine sieve into a large bowl. Chill strained mixture over an ice bath or in the refrigerator. Transfer to an ice-cream maker, and freeze according to manufacturer's directions. Store in freezer until ready to use, up to 1 week.

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