Tomato Granita - cooking recipe

Ingredients

2 tbsp olive oil
1 lb cherry tomatoes
2 tsp brown sugar
1 tbsp balsamic vinegar
None None roasted tomato and arugula salad, to serve

Preparation

Heat oil in a large frying pan. Cook cherry tomatoes for 8-10 mins, until softened. Add sugar then transfer to a food processor. Process until chunky. Let cool. Transfer to a freezer-proof container and mix in balsamic vinegar. Season. Cover and freeze for 2 hours.
Remove from freezer and stir mixture. Cover and freeze for 1 hour. Repeat process. Stir to create large ice crystals before serving.
Serve with roasted tomato and arugula salad.