Gelato Di Pomodoro Recipe
Make Gelato Di Pomodoro Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancements
Method
Preparation of Tomato Base
- 1
Prepare Tomatoes
Wash the tomatoes thoroughly under running water. Cut them in half and remove any stems. Place the halved tomatoes in a large pot.
- 2
Cook Tomatoes
Add 250 ml of water to the pot with the tomatoes. Bring to a boil over medium heat, then reduce to a simmer and cook for about 20 minutes, or until the tomatoes are soft and breaking apart.
- 3
Blend the Mixture
Once the tomatoes are cooked, remove them from heat and let them cool slightly. Using an immersion blender, blend the mixture until smooth. Alternatively, transfer to a blender and blend until smooth.
- 4
Strain the Mixture
Pass the blended tomato mixture through a fine-mesh sieve to remove the skins and seeds, collecting the smooth tomato puree in a bowl.
Sweetening and Flavoring
- 5
Add Sugar and Salt
To the smooth tomato puree, add 150 grams of granulated sugar and 1 teaspoon of salt. Stir well until the sugar is completely dissolved in the puree.
- 6
Incorporate Lemon Juice
Add 60 ml of lemon juice to the tomato mixture and stir to combine. This will enhance the flavor and add a refreshing tartness.
- 7
Add Fresh Basil
Finely chop the fresh basil leaves and add them to the mixture. Stir in 2 tablespoons of olive oil to incorporate a rich flavor.
Chilling and Freezing
- 8
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours, allowing the flavors to meld and the mixture to chill thoroughly.
- 9
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 10
Freeze the Gelato
Transfer the churned gelato into an airtight container and freeze for at least 4 hours or until firm.
