Like my mother, I have always had a bountiful crop of tomatoes. More so than our surrounding neighbours.
This year, I experimented with planting some heritage tomato varieties, including a beautiful yellow-orange one that tastes remarkably like the blood-red beefsteak tomatoes that my mother used to grow in the 1950’s.
Extremely tasty! And low acid, too! I have been spoiled this year, eating them warm from the vine! Not to mention tomato and basil sandwiches daily!
Perhaps, part of the delicious tomato fare is because like my mother, this year I also grew herbs accompanying those tomatoes. Including basil, oregano, bountiful parsley (a 3 year effort finally successful), rosemary and sage. (For other recipes using these herbs, and herbal remedy recipes, check the category section of betweenclosefriends.)
With several quarts of tomato sauce (with above-mentioned fresh herbs) put up, there are still many ripening on the vine. I love different ways to serve fresh tomatoes, although this year I am not tiring of eating them fresh, they are so delicious!
Since tomatoes are actually a fruit, this is a natural. Without further narration, I present below yet another unique way to serve your fresh tomatoes, while there are still some hot days left. Or, keep some of this scrumptious Yellow Sorbet in the freezer for entertaining and surprising your guests! (You may also like to serve some Versatile Lavender Cookies with your sorbet, or try some Watermelon Salsa– recipes are in the Favorite Food Recipes category.)
For more unique ways with tomatoes, or for natural healing remedies, recipes, reviews; please check out the category section in betweenclosefriends.com.
Recipe for Delicious Yellow Tomato Sorbet
Ingredients:
2 c heritage yellow tomatoes, peeled, seeded and coarsley chopped. (approximately 2 lbs). I found that these heritage tomatoes peeled well, without scalding.
1 c white sugar (I found that this year, I actually used less sugar! So go easy, you can always add additional sugar to sweeten after cooking.)
½ c filtered water
Juice from 1 medium lemon
Method:
- Stir together the chopped peeled and seeded heritage yellow tomatoes, with the water and sugar in a saucepan over medium heat.
- Cook for an hour, stirring as needed.
- Adjust for sweetness, if required.
- Have an ice bath ready, and after cooking place the saucepan of Yellow Sorbet in the bath to cool.
- Once cooled, puree the mixture with the lemon juice.
- You can either place your Yellow Sorbet in an ice cream maker, processing according to the manufacturer’s directions, or use the standard ‘ice-cube tray’ method which will result in a grainer texture.
- Freeze your homemade tomato Yellow Sorbet in a plastic resealable container until ready to serve.
- Using an ice cream scoop, place heaping mounds in crystal serving bowls for maximum visual effect.
- Garnish with a couple of spoonfuls of red coulis drizzled over top, and then a couple of spoonfuls of your green tomato coulis. (Recipe below) Finish the garnish with a fresh sprig of basil leaves to the side.
- Serve and enjoy the compliments!
To make the Red and Green Tomato Coulis:
Puree approximately ½ c of your best, peeled and seeded, red tomatoes. Adjust sweetness with white sugar, stirring to dissolve completely. Place in a small bowl, cover and refrigerate until your Yellow Sorbet is ready to serve.
Repeat with your best unblemished green tomatoes; also pureeing approximately ½ c, and also adjusting for sweetness with white sugar. Refrigerate in a covered small bowl until needed.