Yellow-red Mr. Stripey tomatoes give this ice a light hue. Use red or purple tomatoes if you want a darker granita, if you prefer. Mixing purple basil with deep-green Italian basil yields a nuanced flavor and a lovely garnish.

Jeanne Thiel Kelley
Recipe by Cooking Light August 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 3 tomato slices and 2 tablespoons granita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare granita, place vinegar, oil, 1/4 teaspoon salt, and seeded peeled tomato in a blender or food processor; process until smooth. Place tomato mixture in an 8-inch square baking dish; cover and freeze until firm, stirring twice during first 2 hours. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

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  • To prepare salad, arrange tomato slices on a platter. Sprinkle tomatoes with pepper and 1/4 teaspoon salt. Top with granita. Sprinkle with basil.

Nutrition Facts

54 calories; calories from fat 37%; fat 2.2g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.5g; protein 1.6g; carbohydrates 8.9g; fiber 2.1g; cholesterol 0mg; iron 0.9mg; sodium 174mg; calcium 11mg.
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