Ingredients
2
pounds vine-ripened tomatoes (about 4 medium; preferably red)
1/4
cup superfine granulated sugar
2
tsp coarsely ground black pepper
Directions
1.
Quarter tomatoes and in a food processor purée with sugar until smooth. Pour purée through a sieve, pressing hard on solids, into a shallow metal baking pan. Stir in pepper and vinegar until combined well. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours. Granita may be made 2 days ahead and frozen, covered.
2.
Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.
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