No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tomato Ice

Tomato ice can be stored in an airtight container in the freezer for up to two weeks. Ice will harden when frozen; you will need to let it sit at room temperature before scooping.

  • Yield: Makes about 1 1/2 cups
Tomato Ice

Photography: Sang An

Source: Martha Stewart Living, July

Ingredients

  • 1 pound ripe tomatoes, quartered (about 5 plum or 3 medium tomatoes)
  • Pinch of salt
  • Pinch of sugar
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon balsamic vinegar

Directions

  1. In the bowl of a food processor fitted with the metal blade, puree tomatoes with the salt and sugar. Press through a fine sieve into a large bowl, and discard solids. Stir in pepper and vinegar, and transfer to a shallow metal baking pan.

  2. Place pan, uncovered, in freezer; stir with a fork every 30 minutes until mixture is frozen, at least 2 to 3 hours.

Related Topics