the elusive torrini sundae.

so here's an interesting dessert: the torrini sundae.

i fist came across this when i was flipping through a magazine in my doctor's office about a year or so ago. it was in a summer issue of a family-type magazine highlighting things that you could do with tomatoes. i remember looking at the pictures and wondering what the heck it would taste like. so i jotted down the main things it had right in the nick of time before i got called in.

months later, after forgetting about it, i'd go through my phone and occasionally stumble on the little note i made to myself. the same curiosity came and every single time i would search throughout every corner of the internet i could find looking for the recipe: roasted grape tomatoes, simple syrup, vanilla ice cream. no recipe in sight. i tried using different search engines, word combinations, key words...you name it i used it. the only recipe that came close was a parisian-inspiried cherry tomato sundae from the vegetable gardener website that used cherry tomatoes but was peeled and stewed in a liquored simple syrup. close but not quite what i remembered (it had said it was of italian descent). so i would get frustrated with the search and put the note away.

today, i stumbled on the note again and the same words jumped out at me from the screen: roasted grape tomatoes, simple syrup, vanilla ice cream. then suddenly it dawned on me....i could totally *make* that dessert. the ingredients were already there and all i had to do was put it together. so after work, i went to my local grocery store and decided on combining two types of tomatoes to use: grape tomatoes and yellow sunbursts. both were midly tart and should sweeten nicely when roasted. i also boought a quality vanilla bean ice cream as a base for the syrup hoping that it would make the experiment worthwhile.

after researching tomato roasting, i went to work and started on the experiment. the ending result was interesting: the roasted tomatoes (even though they were a bit more crispier than i intended them to be) gave the syrup that familiar intense tomato tang but was mellowed by the simple syrup. the vanilla was also prominent but it somehow melded together to this sort of wierd, pleasant aftertaste. definitely interesting but not bad. i certainly enjoyed it and so did test subjects who tried a couple of bites. so the final verdict? thumbs way up for this savory-sweet treat!!

 
Torrini Sundae
(makes about 2 cups of syrup)

1 clamshell grape tomatoes, cut in halves
1 clamshell yellow sunburst tomatoes, cut in halves
2 tbsp olive oil
1/2 tsp kosher salt
1 cup plus 1/2 tsp sugar
1 cup water
pure vanilla bean ice cream
fresh mint leaves for garnish (optional)

Preheat oven to 375 degrees. Toss the tomatoes with the olive oil, salt, and 1/2 tsp of sugar. Spread evenly on a foil lined baking sheet and roast for about an hour or until juices release and the tomatoes are caramelized. Set aside.

Meanwhile as the tomatoes roast, prepare the simple syrup by stirring the water and the rest of the sugar together in a small sauce pan. Heat to a rapid boil, stirring constantly, for about 5 minutes then reduce heat to low. Simmer for an additional 10 to 15 minutes and remove from heat.

When the tomatoes are finished roasting, add them to the simple syrup and bring to a boil. Cook for just a couple of minutes to infuse the syrup and then remove from heat. Let cool slightly then serve a few spoonfuls of the tomatoes atop vanilla bean ice cream, drizzled with some extra infused syrup from the mixture. Garnish with a couple mint leaves if desired.

Alternatively, you can also cool the syrup completely and top the ice cream...your preference completely. I opted for topping my ice cream right away since I was super curious about the taste. For any leftover syrup, store in a sealed container in the fridge for up to two to three weeks max. Enjoy!