Savory Tomato & Basil Sorbet with Feta Crumble

1.Prepare the Tomato Base: In a medium saucepan, combine the chopped tomatoes, minced shallot, and minced garlic. Cook over medium heat for about 10 minutes, stirring occasionally, until the tomatoes have softened and released a significant amount of juice.

2.Cool and Blend: Remove the tomato mixture from the heat and allow it to cool slightly (about 15 minutes). Transfer the mixture to a high-speed blender. Add the fresh basil leaves, lemon juice, olive oil, salt, and pepper.

3.Achieve Smoothness: Blend the mixture until it is completely smooth and emulsified. If the mixture is too thick to blend easily, add the water one tablespoon at a time until a pourable consistency is reached. Taste and adjust seasoning if necessary.

4.Strain the Base (Optional but Recommended): For a smoother sorbet texture, press the blended mixture through a fine-mesh sieve into a bowl, using a spatula to push the liquid through. Discard any remaining solids.

5.Chill Thoroughly: Cover the tomato liquid and refrigerate for at least 2 hours, or until completely chilled. This step is crucial for proper churning.

6.Churn the Sorbet: Pour the chilled tomato mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes) until it reaches a soft-serve consistency.

7.Harden the Sorbet: Transfer the churned sorbet to a freezer-safe, airtight container. Freeze for a minimum of 4 hours, or until firm enough to scoop.

8.Prepare the Feta Crumble: While the sorbet freezes, prepare the topping. In a small bowl, combine the crumbled feta cheese, chopped fresh oregano, and lemon zest. Mix gently to combine.

9.Serve: Allow the sorbet to temper on the counter for 5-10 minutes before scooping. Serve immediately in chilled bowls, topped generously with the savory feta and oregano crumble.