Tomato

In January there is nothing a food loving person could want more than a ripe tomato from the heart of summers harvest. People spend  harvest months canning and canning and canning tomatoes for the cold months to come.  We spend this time making tomato ice cream. Now we know there are a lot of people out there thinking, “tomato ice cream? Come on, that’s just wrong”. Let us tell you folks, it’s like the strawberry ice cream you never had.

 

 

 

We start with Roma tomatoes from the our favorite local summer produce spot – the Midtown Farmers Market. Romas are the tomato of choice for ice cream as they help maximize the amount of usable tomato meat. That’s right, meat. We have tried using Heirloom tomatoes, and the results are hard to distinguish.

 

 

 

 

 

 

Making tomato concassé. We start by dropping tomatoes into boiling water…

 

 

 

 

 

 

 

 

Then into an ice bath. Peel and remove seeds and core. Throw into a food processor

 

 

 

 

 

 

 

 

Tomato puree. We drain as much tomato water as we can from this puree and the two results are…

 

 

 

 

 

 

 

Fresh tomato paste(left) and tomato water(right). This tomato water is golden for many other kitchen uses, but for the purpose of this blog, it’s all about the fresh tomato paste here. It goes into our ice cream base and…

 

 

 

 

 

 

 

It’s delicioso! FrozBroz Tomato Ice Cream!

 

 

 

 

As usual, you can win one of two available pints this week — leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!