Home Grown Tomato Salad with Granita
2-3 large tomatoes (about 1 lb or 2 ½ cups), chopped
3 tablespoons apple cider vinegar
3 tablespoons sugar
3 tablespoons olive oil
1 teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper
1-2 cloves garlic, crushed
1 cup loosely packed fresh basil leaves
Additional tomato slices, sliced fresh mozzarella cheese and fresh basil leaves
Wash and core tomatoes, chop. Place tomatoes, vinegar, sugar, olive oil, salt, pepper, garlic and basil in food processor or blender. Puree until tomatoes are smooth. Season to taste.
Pour mix in shallow 8×8 pan and place in freezer for 30-45 minutes. Stir the freezing edges from the sides of pan into the center and freeze 20-30 minutes longer; repeat process until mixture is frozen. Granita may be prepared ahead, fluff with a fork before serving.
Serve Granita over slices of fresh tomatoes with fresh mozzarella cheese and fresh basil leaves. Sprinkle with fresh cracked black pepper and season to taste with salt.
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