Tomato Granita - cooking recipe

Ingredients

2 1/4 lb ripe tomatoes, diced
1 cup apple juice
4 tbsp lemon juice
5 tbsp agave syrup or honey
1 tbsp granulated sugar
4 thin slices baguette

Preparation

Bring diced tomatoes, apple juice, lemon juice and agave syrup (or honey, if using) to a boil then simmer 5 mins. Pass through a fine mesh strainer and set aside to cool. Transfer to a plastic container and freeze for 8-12 hours, stirring every 30-60 mins for the first 6-8 hours.
To serve, spread sugar out in a large frying pan. Add bread and toast for about 4 mins until golden and caramelized on both sides. Serve scoops of tomato sorbet with caramelised bread. The sorbet will keep for 6-8 weeks in the freezer.