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