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Tomato Gelato with Olive Brittle
Peak tomato season: farmers market stalls overflow with wooden crates brimming with juicy cherry tomatoes, hulking beefsteaks, and imperfect, mottled heirlooms. To capture their vine-ripened intensity, we crush tomatoes with buttery Arbequina olive oil and sharp lemon zest, transforming them into a vibrant, creamy gelato. Dehydrated black olives fold into a caramelized butter brittle, adding a salted-candy crunch to the tomato’s fruitiness. It’s a scoop only summer can deliver.
$5.25
Original: $15.00
-65%Tomato Gelato with Olive Brittle—
$15.00
$5.25More Images
Tomato Gelato with Olive Brittle
Peak tomato season: farmers market stalls overflow with wooden crates brimming with juicy cherry tomatoes, hulking beefsteaks, and imperfect, mottled heirlooms. To capture their vine-ripened intensity, we crush tomatoes with buttery Arbequina olive oil and sharp lemon zest, transforming them into a vibrant, creamy gelato. Dehydrated black olives fold into a caramelized butter brittle, adding a salted-candy crunch to the tomato’s fruitiness. It’s a scoop only summer can deliver.
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Peak tomato season: farmers market stalls overflow with wooden crates brimming with juicy cherry tomatoes, hulking beefsteaks, and imperfect, mottled heirlooms. To capture their vine-ripened intensity, we crush tomatoes with buttery Arbequina olive oil and sharp lemon zest, transforming them into a vibrant, creamy gelato. Dehydrated black olives fold into a caramelized butter brittle, adding a salted-candy crunch to the tomato’s fruitiness. It’s a scoop only summer can deliver.
