To say I can become fixated on a certain item enough to call it an obsession would be an understatement. It’s a habit I’ve tried breaking numerous times in the past, but my brain and personality seems to function in this manner. I can’t think of a better example than heirlooms. Yes, I’ve written about them before, I’ve enjoyed them to the point of exhaustion lately, but I just can’t get enough. Is it before I know in a month they will all be gone? Is it my brain’s way of telling me to suck in as many of these tender beauties as I can so that mid March I can fondly remember what a real tomato tastes like? I wish I knew. But every time I’m at the market I can’t help gravitate towards the baskets and displays of the gorgeous crimson, lime, pink and yellow orbs. It’s as if nothing else exists right now.
It’s obvious my other half is on the verge of tomato fatigue. I’m not there yet myself, but if I time it just right it will happen when the last of the summer’s best heirloom tomatoes start dwindling in.
Lately I’ve been cooking from The Heirloom Tomato Cookbook by Mimi Luebbermann. Although my preference is towards heirlooms in their raw, natural state I was curious to see what else could be done with them. These recipes are fantastic, never taking the tomato too far and always remaining true to its delicious flavor profile.
Heirloom Tomato Sorbet
From The Heirloom Tomato Cookbook
This recipe for Heirloom Tomato Sorbet is so simple and easy, perfect for those heirlooms that have become a bit dinged up in transit or have become overripe and weepy. Next time around I will probably add half the amount of sugar so that the sorbet could be more in the middle of savory & sweet–right now it’s just plain sweet!
2 lbs heirloom tomatoes, peeled and seeded
1 cup water
3/4 cup sugar
1 teaspoon salt
2 tablespoons distilled white vinegar
1/2 teaspoon freshly ground black pepper
1/4 cup Cabernet Sauvignon (optional)
In a blender, pureé the tomatoes until smooth. Strain through a fine-mesh sieve.
In a nonreactive saucepan, combine the water, sugar, and salt. Stir over medium heat until the sugar is dissolved. Stir in the tomato pureé, vinegar, pepper, and wine, if using. Freeze in an ice cream maker according to the manufacturer’s directions. Makes 1 quart.
{ 7 comments… read them below or add one }
poor adam… if he’s agreeable to swapping with me until the end of heirloom season, i’d be glad to come and live with you and he can stay here in texas, far FAR from where any heirlooms are to be found…
the sorbet sounds nothing less than divine, and very interesting. i was trying to imagine what the delicate, somewhat biting flavors would taste like while mingling on the palate – and i started to drool a little bit.
I used to think you were just one of those hot dogs, but now I see you’re a actually a rather cool tomato.
Are you a Gemini (like me)? I’ll exhaust an obsession like a dog with a bone. Maybe your other half and my other half can form a support group.
Mmmm, sounds delicious. I get those same food obsessions where I eat just that for weeks and weeks. Right now I’m really into those half savory/half sweet ice creams and sorbets, so this is perfect. Thanks for sharing the recipe!
Did you see the piece in the NYT about the heirloom tomato tasting? Sounded like fun. And a good way to use up tomatoes.
Tomato sorbet sounds lovely! However, I have this incredible ability to make a huge mess when peeling tomatoes (and peaches and peppers, for that matter). I have seen suggestions that range from boiling to broiling. Any suggestions or favorite techniques?
very excited to see this recipe, i tried making tomato sorbet, thinking i was the only genius that had come up with this idea, unfortunately it was disgusting…. FAR too sweet… but i see you have the addition of vinegar…. i think this is the key! back to the ice cream maker i go… well if i can find some tomatoes around here too.