Notes: For a handsome presentation, Shelly Schachter of Carmel Valley uses red Fantastic and yellow Chello tomatoes, making each into a half-batch of the sorbet. Freeze sorbet up to 2 weeks. To serve, let stand at room temperature until softened, about 15 minutes, then break into chunks and whirl in a food processor until slushy.
1 cup sugar
About 3 pounds soft-ripe tomatoes, peeled, cored, and cut into chunks
6 tablespoons minced fresh basil leaves
How to Make It
In a 1- to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.
In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.