Heirloom Tomatoes with Tomato Granita

A “granita” is a semi-frozen confection with a grainy and crystallized icy texture. Normally made with sugar and served as a dessert, here it gets its sweetness from fresh tomatoes and tops vegetables. Mix up the tomatoes and basils you use – choosing from the season’s bounty – for additional color and flavor.

NUTRITIONAL INFORMATION:
Calories: 54
Fat: 2.2g
Saturated fat: 0.3g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.5g
Protein: 1.6g
Carbohydrate: 8.9g
Fiber: 2.1g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 174mg
Calcium: 11mg

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Ingredients

Granita:
• 1 tablespoon red wine vinegar
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon kosher salt
• 8 ounces seeded, peeled heirloom tomato

Salad:
• 4 assorted heirloom tomatoes, cut into 1/4-inch-thick slices
  (about 2 pounds) $
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• 1 tablespoon thinly sliced fresh basil



PREPARATION

1. For granita: Place vinegar, oil, ¼ teaspoon salt, and seeded, peeled tomato in a blender or food processor; process until smooth. Place 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.
2. To prepare salad: Arrange tomato slices on a platter. Sprinkle tomatoes with pepper and ¼ teaspoon salt. Top with granita. Sprinkle with fresh basil.

Servings: 6 (about 3 tomato slices and 2 tablespoons of granita)







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