Tomato Basil Ice Recipe
- 5 large ripe tomatoes (about 3 lbs/1.5 kg)
- ½ cup (125 mL) tomato juice
- ¼ cup (50 mL) chopped fresh basil leaves
- ¼ cup (50 mL) freshly squeezed lemon juice
- 2 tbsp (25 mL) tomato paste
- 1 tbsp (15 mL) olive oil
- Salt and freshly ground black pepper
- Peel, core and seed tomatoes. Chop.
- In a food processor or blender, purée tomatoes, tomato juice, basil, lemon juice, tomato paste and oil until smooth. Transfer to a bowl. Add salt and pepper to taste. Cover and refrigerate until completely cold or overnight.
- Stir tomato mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
