Materials and Methods for Spicy Tomato Granita


  • 8 plum tomatoes
  • 1/4 c. vodka
  • 1/4 c. sherry vinegar
  • zest of a lemon
  • juice of half a lemon
  • 2 T. olive brine
  • 1/2 t. Cayenne pepper
  • Serve with oysters on the half shell


  1. Preheat oven to 300 degrees. Cut tomatoes in half and place on a greased sheet pan cut side down. Roast for 1 hour. Let cool completely.
  2. Using a blender, puree remaining ingredients (except oysters) until very smooth. Strain through a fine mesh sieve and put in a 9 X 13 X 2 in pan.
  3. Freeze. Every thirty minutes or so break up the granita using a fork until the granita is fully frozen. This can be stored in the freezer for up to two weeks.
  4. To serve, put a 1/4 t. or however much you prefer onto freshly shucked oysters and slurp them down! If you like extra spice, add some horseradish. If you are serving at a party buffet-style, it helps to chill the bowl and spoon in the freezer so that you have a little bit of a buffer before the melting begins.
Link | This entry was posted in Appetizer, FODMAPs friendly, Gluten-free, Lactose-free, Sauce. Bookmark the permalink.

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