Tomato Granita with Summer Salad

 

Serves 4 as a main or a side

1. Place a fine sieve over a bowl.
2. Slice each tomato in half and, with your hands, squeeze 1 tomato half over the sieve.
3. Use a wooden spoon to squash the tomato into the sieve to release as much juice and pulp as possible.
4. Discard the skin and seeds then repeat with remaining tomato halves.
5. Stir in sugar and vinegar and mix well.
6. Add Tabasco and salt, to taste.
7. Pour into a non-reactive, shallow pan.
8. Freeze until the edges are hard. This will take about 1 hour.
9. Drag a fork through the mixture to break into smaller ice crystals.
10. Repeat every 30 minutes until the granita is a firm but fluffy ice texture.
11. Cut the celery, cucumber, and radishes into fine juliennes.
12. Mix together and chill.
13. Arrange salad onto serving plates, top with tomato granita. Garnish each plate with basil leaves.