Grow Your Own Refreshing Vegan ‘Tomato Granita’ – It’s Veganuary and we all know how healthy fruit and veg is to eat. But fresh is truly best when you are looking for the maximum amount of nutrients in your chosen edible treats. In fact by growing your own food and eating your vegetables and fruit straight after harvesting not only will retain more of the vitamins, but you will also have more control as to how they are grown regarding any pesticides that may be used in supermarket-bought produce.
Burpee Europe breeds only the best varieties with which to whip up a storm in your kitchen, so why not plan your next homegrown vegan meal by sowing some seeds for the future?
Tomato ‘Veranda Red’ is a new variety from the Burpee Europe breeding programme, which is ideal for smaller patio pots. A dwarf tomato which is very tasty, it is suitable for a range of pot sizes from 2 Litre (1 Plant) to 25 Litres (3 or 4 plants) and has good disease resistance including against potato blight.
To enjoy this variety why not try this ‘Tomato Granita’ recipe below, written for Burpee Europe by chef Valerie Hamelin.
Tomato Granita Recipe
Ingredients:
• 800g Ripened ‘Veranda Red’ Tomatoes
• 5 Tbsp Red Wine Vinegar
• 1 Clove of Garlic
• 50g Caster Sugar
• 3 A sprig of Fresh Thyme
• ½ Tsp Salt
• Pinch of Cracked Black Pepper
Method:
1. Place the ripened tomatoes in a large bowl with the sugar, salt, pepper, garlic, vinegar and thyme and gently stir.
2. Wrap cling film over the bowl and place in the fridge overnight.
3. Blitz all the ingredients well (can use a food processor or hand blender).
4. Pass through a fine sieve and collect the tomato liquor in a clean bowl.
5. Taste the tomato liquor, should be balanced between sweetness and sharpness if to sharp add a little sugar and mix through to ensure dissolved, if too sweet add a drop of red wine vinegar and mix.
6. Place the tomato liquor on a flat tray and place in the freezer for 30 minutes until the liquor starts to crystallise.
7. Remove from freezer and stir with a fork.
8. Repeat approximately 6 to 8 times.
9. Once set scrape off the top with a spoon and place in a shot glass or tumbler and garnish with a sprig of thyme.
Poppy Watt
Try our Courgette, Red Pepper & Feta Muffin recipe here