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Tomato Sorbret with Pistou Basil Twists


6 medium sized tomatoes (Early Girl)
1 T. grape seed oil
1/4 cup chopped vidalia onion
2 T. white wine vinegar
1/2-3/4 sugar syrup **
zest of 1/4 orange ***
1 beaten egg yolk
Sea salt and pepper to taste


** Sugar water -- use a ratio of ( use 5 cups sugur: 4 1/2 cups water)
*** bring the zest to a boil, drain and rinse, then repeat twice


Core, skin and chop the tomatoes into small pices. Put the tomatoes into a saucepan and cook till reduced by half. Heat the oil in a skillet and sweat the chopped onions till moist. Combine with the reduced tomatoes and cook on a low flame for 5 minutes. Add the orange zest. Blend the mixture and pass through a fine mesh. Cool the mixture then put in an ice cream maker and freeze according to manufacturers instructions.

Pastry Twists

Roll out the pastry and cut into 1/2 inch strips. Brush light one side with pistou and the other with beaten egg yolk. Twist the pastry and stick each end to a sheet of parchment paper. Bake at 400 F for 15-20 minutes till golden brown.

When serving sprinkle tomato sorbet with Sea Salt.


Sorbet made with Powers Tomatoes

This is a very sweet tasting tomato and makes an excellent sorbet. We would use the same recipe as above but refrain from the onion.



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