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Tomato Ice

This savory granita is the perfect topping for our Yogurt-Basil Soup.

  • Yield: Makes about 1 1/2 cups

Photography: Sang An

Source: Martha Stewart Living, July 2002


  • 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


  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.

Cook's Notes

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.

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