1. To start, prepare the tomato sorbet. As it is the longest of dishes will freeze. Take part of the Plum tomatoes - 750g. Cut them in half, put into the bowl of the slow cooker with 1 tbsp oil, close the lid. Turn the program "Bakery" for 20 min.

Hot tomatoes remove the skins, punching in a blender with the icing sugar, 1 tbsp lemon juice and salt. Put in the freezer and put them in the freezer for 2-3 hours. If there is no ice cream -place it in convenient form and periodically stir sorbet.

Prepare all the remaining tomatoes ( red and green), remove them with sandpaper. I'm doing the tomatoes cut a cross on the cross, put it on half a minute in boiling water and put in cold water (sort of a shock to the tomatoes). Just remember that cold water should be drinkable.

2. Prepare the tomato confit. To do this, 275g. Plum tomatoes ( I 9P), peeled, cut in half. Prepare a syrup from 50g. honey, orange and lemon juice (2/3 lemon) and vanilla. Add tomatoes and cook on slow fire until soft. This can be done in a slow cooker on the program "Baking".

3. Prepare green tomato chutney. From Frederic Lasora in this recipe specified green tomatoes (I think-the usual unripe tomatoes green). Unfortunately, in March we have I couldn't find green tomatoes. Therefore, I am allowed to change this component of the chutney on tomato Kumato-they are black and red. To begin with-cleaned tomatoes from the skin and make spicy vinegar:Apple cider vinegar heated with a mix of spices (cloves, cinnamon, nutmeg, black pepper). Without bringing to a boil-remove from heat and let stand. Drain.

Both types of tomatoes ( 0,5 kg Kumato and 150g.Plum), and apples cut into thin strips, put in a bowl multivarki. Add finely - chopped shallots, red chili pepper, wrapped in cheesecloth, salt, pepper, and spicy vinegar. Turn on the program "Quenching" for 60 min and close the lid. After about 25-30 minutes add sliced thin strips of pepper and continue to cook until tender.

One part of the resulting mass wipe up state jam.

Tomato sorbet (1) put into a transparent glass in the form of small (or not) balls. In servicechange ring, is mounted on a plate, spread with layers of green chutney and tomato confit. If you don't have a serving ring (like me), cut a plastic bottle in the shape of a ring (the Cooks from the site have long found a way out of the situation than I now use). The dish is decorated with Apple, cut into small cubes.