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