Tomato Sorbet

Difficulty: Simple
Time: 50 minutes
Serves: 4

  • 50 ml olive oil
  • 15 0z onions, finely chopped
  • 2 thyme sprigs
  • 1 dried orange zest
  • 2 lb Symphony® Tomato Ensemble , seeded, chopped
  • tomato purée
  • sea salt
  • 1 pinch cayenne pepper
  • 1 lb Concerto® Grape Tomatoes, seeded, chopped
  • sprig of basil
  • 6 pc tarragon leaves
  • 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.


  1. Strain discarded seeds from the Symphony® Tomato Ensemble through a fine sieve to collect the juice – lots of flavor here!
  2. Sweat onions, thyme and orange zest’s in olive oil until soft for 5 minutes in a heavy bottom sauce pan.
  3. Add tomato purée and chopped Symphony® Tomato Ensemble and collected juice, cook for 25 – 30 minutes over medium heat.
  4. Remove from heat and add basil and tarragon. Steep for 5 minutes.
  5. Add all remaining ingredients, liquefy until smooth. Pass through a fine sieve.
  6. 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.