3.5 oz 50 / 50 stock syrup (100 ml water boiled with 100 g sugar, pass, cool)
0.5 oz red wine vinegar
salt and pepper to taste
Our Symphony® Tomato Ensemble and Concerto® Grape Tomatoes come together to perform the opening act, the inspiring intermission between courses or play the grand finalé at your next dinner party.
Strain discarded seeds from the Symphony® Tomato Ensemble through a fine sieve to collect the juice – lots of flavor here!
Sweat onions, thyme and orange zest’s in olive oil until soft for 5 minutes in a heavy bottom sauce pan.
Add tomato purée and chopped Symphony® Tomato Ensemble and collected juice, cook for 25 – 30 minutes over medium heat.
Remove from heat and add basil and tarragon. Steep for 5 minutes.
Add all remaining ingredients, liquefy until smooth. Pass through a fine sieve.
Place into sorbet machine and churn until frozen.
If you do not have a sorbet machine at home, freeze the sorbet mix on a flat tray. Once frozen, place into a food processor and blend until smooth. Return this to the freezer to set up 2 hours prior to serving
The sorbet is best used within 4 hours due to its low sugar content. Serve on a bed of quartered Ensemble and red grape tomatoes and finish with cracked black pepper.