This recipe is based on <a href=/articles/2013/08/nutrition-pov-pillar8>Equinox Nutrition Pillar Eight</a> — Increase Intake of Water and Healthy Fluids — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Tomato Granita Serves 6-8Ingredients: 4 to 5 large ripe tomatoes (about 2 pounds), preferably heirloom, stemmed and halved crosswise 1 tbs. sherry vinegar 1 tbs. fresh lemon juice 1 to 2 tbs. agave syrup (depending on the ripeness of the tomatoes) 1 tsp.kosher salt, plus more if neededDirections: 1. Place a large fine-mesh sieve over a large bowl. Squeeze one tomato half into the sieve, squashing it to release as much juice and pulp as possible. Use a rubber spatula to press the pulp through the sieve. Discard the skin and seeds. Repeat with the remaining halves; you should end up with about 2¾ cups of tomato liquid. To the liquid, stir in the sherry vinegar, lemon juice, agave syrup and kosher salt to taste. 2. Transfer the mixture to a non-reactive, medium-size square container. Freeze until the edges of the mixture begin to harden, about 1 hour, then drag a fork through the mixture to break it up into smaller ice crystals. Repeat every 30 minutes until the granita is fully frozen and fluffy in texture, about 3 hours total. Divide into small bowls and serve.

Tomato granita 

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