Tomato granita with olive oil
Ingredients
For
4
personnes
- 800 g of tomatoes
- 3 tablespoons of olive oil from Aix-en-Provence PDO
- 1 tablespoon of lemon juice
- 1 teaspoon of sugar
- One crushed clove of garlic
- Salt, pepper
Tip
We recommend using an intense-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of freshly cut grass, raw artichoke, hints of walnuts and fresh hazelnuts, red berries and pepper. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
Instructions
- Score the tomatoes, then plunge them into a saucepan of simmering water for a few seconds. Cool them under cold water, then peel and chop them into pieces. Set aside the skins and the insides for the tomato syrup below.
- Place the tomatoes in a blender and blend with the Aix-en-Provence olive oil PDO, the lemon juice, garlic, sugar, salt and pepper. Blend.
- Pour the mixture into a large, shallow dish, then place it in the freezer for about 3 hours, scraping the surface with a fork every 30 minutes.
- Divide between bowls or glasses and serve. We also recommend this recipe as an accompaniment to the courgette flan.
To make sure nothing goes to waste, why not make some tomato syrup?
- Sauté the tomato flesh and skins in olive oil with the basil sprigs, 1 white onion and a pinch of sugar. Then bake gently in the oven for 30 minutes at 130°C–140°C. Once cooked, drain and collect the syrup. Chill.
Tip
We recommend using an intense-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of freshly cut grass, raw artichoke, hints of walnuts and fresh hazelnuts, red berries and pepper. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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