Hi Worth,
I don't think you need to be a "member" of Amazon.com to browse anything at the site. (But I could be wrong, of course). My computer's been acting up today on amazon so I can't re-try getting a more direct link for you.
Not sure about copyright rules, but paraphrasing things a bit (and with fingers crossed
) here's the gist of the recipe. ...
First prep 4 slow roasted tomato halves. Core the tomatoes, brush with some veggie oil and sprinkle with salt and pepper. Roast at 225 F for about 2-1/2 to 3 hours until sort of soft and leathery but slightly moist.
For the actual sorbet, make a lemon sugar by process the zest of 2 lemons with 1/4 c. sugar in food processor until sugar takes on yellow hue.
In a cleaned processor or blender, puree the 4 slow roasted tomato halves and 4 medium ripe tomatoes (peeled, seeded, and chopped).
Add the lemon sugar to the pureed tomatoes and continue to process until sugar totally dissolved.
Add 2/3 c. lemon juice, and 2 t. kosher salt. Blend until salt dissolved and then process in churner as you would with any other sorbet.
I'm going to give it a try once I can get my hands on some lemons - although I may have to adapt the recipe for largish cherry tomatoes as I have a shortage of standard sized tomatoes in the garden at the moment.
I'm finding the whole book to be very interesting for what it is - basically a book about the author's work with Ramen and not the typical cookbook. Hopefully you might be able to get on Amazon to read some of the reviews to see if it's the sort of book that might appeal to you.
Anne