Tomato Black Pepper Granita

• 2 lbs vine ripened tomatoes (about 4 medium, preferrably red)
• 14 cup superfine sugar
• 2 teaspoons coarse black pepper
• 1 teaspoon balsamic vinegar (top quality vinegar will give you top quality results)

1. Quarter tomatoes and in a food processor, puree them with the sugar until smooth.
2. Pour puree through a sieve, pressing hard on solids, into a shallow metal baking pan.
3. Stir in pepper and balsamic vinegar until combined well.
4. Freeze mixture, covered, stirring and crushing lumps wiht a fork about every 30 minutes, until no longer slushy but not frozen solid, 2 to 3 hours.
5. Just before serving, scrape granita with a fork to lighten texture and break up ice crystals.

tomatoes, sugar, coarse black pepper, balsamic vinegar

Taken from www.food.com/recipe/tomato-black-pepper-granita-328949 (may not work)