Tomato Granita 

• 1 cup heirloom tomatoes pureed and strained through fine sieve
• ¼ cup water or tomato water if possible
• 1 teaspoon extra virgin olive oil
• 1 tablespoon salt
• 1 teaspoon sugar 

Preparation

Once tomato puree is strained, mix all ingredients thoroughly. Pour into shallow pan and freeze for at least 3-4 hours. To serve: scrape the top of the ice with a fork softly. Yields 8 servings.

Other serving ideas: freeze into ice cubes for Bloody Mary's