FREE RECIPE: Savoury Tomato Sorbet by Raw Chef Yin :)

How many of you enjoy eating a savoury sorbet? I had loads of tomatoes from my Pasar Borong KL haul so decided to make Tomato Sorbet as suggested by Terence Low in Singapore. Here's what I did after checking out David Tanis' recipe. Mine is adapted from his version.

I totally love love love loved it especially with the garnish. Also thank you Maria for the lovely present which is just perfect to showcase this sorbet!

INGREDIENTS
SORBET:
2 kg ripe red tomatoes, deseeded
1 teaspoon pink Himalayan salt
1 garlic clove, grated
Freshly ground black pepper
1/2 teaspoon balsamic vinegar
1/2 tablespoon olive oil

FOR THE GARNISH:
1/2 shallot, diced
1 small garlic clove, minced
1/2 tablespoon balsamic vinegar
1 1/2 tablespoons coconut oil (maybe not a good idea as it hardens when it hits the sorbet, so perhaps you want to use Olive Oil instead)
Chopped tomatoes
Salt and pepper
Handful of ulam raja

METHOD:
Process all ingredients in a food processor. I used my Thermomix. Freeze. Once frozen, I used my Thermomix again to introduce air into it. You can do the same with your ice cream machine. Alternatively, just allow some time for it to thaw in room temperature and then scoop out to serve.

For garnish: Add shallot, garlic and vinegar in a small bowl. Whisk in olive oil to make a vinaigrette.
Place chopped tomatoes in a bowl, season with salt and pepper. Pour vinaigrette over tomatoes and toss well.

To assemble, add some chopped tomatoes, pour some vinaigrette over tomato sorbet and garnish with ulam raja.

Feel free to share this vegan recipe!