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