Tomato Granita

• Heirloom tomatoes (chopped) - 1.1 lbs

• Peaches (peeled, sliced, divided) - 7 oz

• Honey - 4 tbsp

• Sherry vinegar - 1 TBSP

• Lemon juice - 1 TBSP

• Salt - 1 tsp

• Water - ¼ cup

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1.    Preheat oven to 400°F (200°C) and roast the peaches and tomatoes on a parchment-lined tray for 12–15 minutes until soft and caramelized, drain any water let from the tomato

2.  In a blender, combine roasted heirloom tomatoes, roasted peaches, honey, lemon juice, sherry vinegar, water, and salt. Blend until smooth.

3.  Pass through a fine mesh sieve

4.  Pour into a shallow metal hotel pan and freeze. After 1 hour, begin scraping with a fork every 30 minutes until fully froze and fluffy (~3 hours total).

5. Cover with plastic wrap and reserve in freezer fro service

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