GOLDEN VALLEY, Minn. - As summer turns to fall, many of us are experiencing a bounty of fresh tomatoes. Chef Terry John Zila is serving up two great ways to use the fruit.
Tomato Basil Sorbet:
¼ cup sugar
¼ cup water
4 large basil leaves
4 ripe tomatoes, cored and seeded
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
1 tablespoon tomato paste
1 tablespoon chopped fresh basil
1. Bring the sugar, water, and the 4 large basil leaves to a boil in a small saucepan.
2. Remove from the heat and allow to cool to room temperature.
3. Rough chop tomatoes add to a blender with chopped basil. Puree the tomatoes until smooth. Combine puree with the cooled basil syrup, lemon juice, salt, tomato paste, and basil.
4. Place in the refrigerator to chill for at least 2 hours.
5. Process the mixture in an ice-cream maker according the manufacturer's instructions.
Fresh Tomato and Tarragon Soup: Serves 4 to 6
Serves 4 to 6
Note: You can use beef, chicken or vegetable stock for this soup
2 ripe red tomatoes, seeded and chopped
2 Tablespoons unsalted butter
1 white onion, peeled and thinly sliced
1 clove garlic, peeled and crushed
½ bay leaf
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 ¾ cup beef, chicken or vegetable stock
1 ¼ cup tomato juice
2 teaspoons tomato paste
2 teaspoon arrowroot
¼ cup stock
Fresh Tarragon leaves to garnish
1. Melt the butter in a large heavy sauce pan or enameled cast iron pan. Add the tomatoes,
onion, garlic, bay leaf, and salt. Cook over VERY LOW HEAT for 45 minutes, stirring
2. Press the mixture through a sieve and discard the solids. Rinse out the pan.
3. Return the sieved mixture to the rinsed out pan and add the black pepper, stock, tomato
juice and the tomato puree. Stir to mix and bring to a low boil. Simmer fore 20-30
4. Mix the arrowroot with the ¼ cup stock and stir into the soup, bring the soup back to a
boil while whisking constantly.
5. Season the soup to taste and serve hot or cold, garnished with tarragon leaves.