Tomato Sorbet, Jelly and Jam Recipes
Sweet and Savory Tomato Sorbets
This articles contains my own recipes and I hope you try and enjoy them all.
The first two recipes here are for tomato sorbet and ice cream for desserts. There are savory styles as well in the interesting cookbook listed below, The French Laundry Cookbook.
Often, a savory sorbet is served at or near the beginning of a lunch or dinner meal, sometimes in place of a salad course. Sometimes, a smaller portion of the savory sorbet is presented before or after the salad.
Sweet Tomato Sorbet
The darker the tomato variety, the sweeter is the fruit. Black tomatoes are a deep reddish black and very sweet. Deep purple tomatoes are also good tasting and fine for jams. You can find all these at weekly farmers markets across America and at specialty food stores like Fresh Thyme, Whole Foods, and Lucky's.
- 3 Pounds of red or yellow, ripe, softening tomatoes - You can probably find them marked down in price at the grocery store.
- 1 Cup of sugar and 1 Cup of water for simple syrup -- I use spring water.
- 1 Large mixing bowl half filled with ice cubes
- 3 TBSP basil leaves, finely chopped
- Peel, core, remove seeds, and chunk the tomatoes. If you dip tomatoes into boiling water first, their skins crack and peel much easier.
- On the stove top, place sugar and water into a pan over medium high heat. Bring to the boil and remove from the heat.
- Into a large bowl half filled with ice cubes, set the pan of sugar water and stir until cold. This will take 10 minutes.
- Place tomatoes into a blender, blend until smooth, and strain through a sieve into a large bowl. Discard solids to the compost pile.
- Combine strained tomatoes, sugar syrup, and basil. Mix and pour into an ice cream maker. Follow manufacturer's directions for a refreshing sorbet.
Please rate the Sweet Tomato Sorbet recipe. Thanks!
This is a famous cookbook that contains recipes for additional surprising tomato dishes. I have used the book many times and find it entertaining as well as full of good dishes that are easy to prepare.
Strawberry Tomato Ice Cream
- 1 Cup plum tomatoes
- 1/4 Cup milk
- 1/3 Cup granulated sugar
- 1 Pound frozen strawberries
- Place all of the ingredients into a blender.
- Pulse the tomato mixture to begin breaking it up for a few seconds, then push the HIGH button.
- Scrape sides of the blender glass as needed. The ice in the strawberries will freeze the mixture in about 60 seconds or less.
- Serve in four dessert dishes.
- NOTE: Try this recipe with other 16-oz. bags of frozen fruits, like raspberries or blueberries.
Three No-Cook Savory Tomato Sorbets
The following recipe can yield any of the following trio:
- Curry Tomato Sorbet,
- Bloody Mary Sorbet without alcohol, or
- Tex-Mex Sorbet.
Notice the three sets of seasonings in the Ingredients section below and choose whichever you want to make at the moment.
These are mildly flavored sorbets, so taste the mixture before freezing either one, and adjust the seasonings to your own taste preferences.
Both recipes should yield 6 servings of savory sorbet to serve with the main course of your next meal, or between salad and main courses.
Ingredients and Instructions
- 1 Cup tomato juice. Purchase ready made juice in bottles or cans or prepare your own from fresh locally grown tomatoes.
- 1/4 Cup lemon juice [Use Lime Juice the Tex-Mex Sorbet option]
- 2 Cups water
- 1/2 Cup table sugar, or to taste
- Choose one of the following sets of seasonings:
a) Curry Seasonings: 2 TBSP curry powder, or to taste; or
b) Bloody Mary Seasonings:1/2 tsp freshly ground Black Pepper, 1/4 tsp White Pepper, 1/2 tsp Cayenne Pepper, 1/2 tsp Celery Salt, and 2 tsp Worcestershire Sauce; or
c) Tex-Mex Seasonings: 2 TBSP fresh chopped cilantro or 2 tsp dried cilantro and 1/2 tsp garlic salt.
- Place all of your ingredients into a large mixing bowl and mix well. Taste the mixture to make sure the flavor is as you like it; adjust seasonings as needed.
- Pour mixture into an ice cream freezer and follow manufacturer's directions.
- Alternative freezing method: pour mixture into a shallow pan or plastic container and set it into the freezer. Every 30 minutes until nearly solid, stir the mixture in order to prevent ice crystals from forming. Most cooks say to stir the pan from the back to the front.
Note: 1/2 Cup of Vodka can be added and stirred into the Bloody Mary Sorbet when the mixture is nearly frozen, but if added too soon, it can prevent good, solid freezing.
Alternative: If you are in a hurry for something Tex-Mex and cold, place 1 Cup Tomato Juice in blender with 1/4 Cup Lime Juice and 1/2 tsp Garlic Salt. Add 8 ice cubes and blend until you have a heavy slushy. If too thick, add a few more ice cubes and blend. Pour into two glasses or if you are very thirsty, enjoy yourself with a larger beverage.
Yield: 8 Cups
- 3 Cups tomato juice - You can process your own from ripe tomatoes or purchase juice in a jar or can.
- 1/4 Cup lemon juice
- A few drops of Tabasco sauce if you like some heat, otherwise, disregard
- 1 Box fruit pectin (or unflavored gelatin if you have no pectin)
- 4 Cups table sugar
- Optional: You can place a strip of twisted lemon rind into each jelly jar.
- In a large pan, combine all ingredients except the sugar.
- Cook over high heat and stir until the mixture comes to a boil.
- Stir in the sugar as the pan boils. Cook for another 1 full minute at boiling.
- Remove from heat, skim off the foam, and pour into clean jelly glasses or other clean glass containers (like small pickle or salsa jars).
- Seal the jelly or canning jars with 2-piece metal tops or let any other types of jars cool and cap them. Sealed jelly jars can be processed in a hot water bath for 5 minutes, but mine always "pop" and seal without the extra step. Sealed jars can sit on a shelf, but other jars must be refrigerated.
Spiced Tomato Jam
Yield: 5 Cups
- 3 Cups peeled, seeded and quartered tomatoes (2 to 3 pounds of whole tomatoes should provide enough)
- 1½ tsp grated Lemon zest
- ½ tsp allspice
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ Cup lemon juice
- 4½ Cups table sugar. For this jam, you might substitute light brown sugar.
- 1 box pectin or unflavored gelatin
- Cook tomatoes in a large pan for 10 minutes over medium heat.
- Add lemon zest and seasonings, stir.
- Add lemon juice and stir.
- Add gelatin and stir quickly to combine, raise heat to medium high and bring mixture to the boil. Add sugar immediately and stir. Let mixture come to a hard rolling boil for 1 minute and then turn off burner.
- Remove pan from stove, skim the foam off the jelly, and pour it into clean jelly jars. The mixture should fill 5 half-pints and wipe mouths of jars clean.
- If you are going to keep the jelly for a time, place 2-piece metal caps into place and process jars in a hot water bath for 5 minutes. Otherwise, let cool on the counter and refrigerate. Share with friends.
© 2013 Patty Inglish