Tomato Granita

Directions

1. 1
   Heat oil in a large frying pan. Cook cherry tomatoes for 8-10 mins, until softened. Add sugar then transfer to a food processor. Process until chunky. Let cool. Transfer to a freezer-proof container and mix in balsamic vinegar. Season. Cover and freeze for 2 hours.
2. 2
   Remove from freezer and stir mixture. Cover and freeze for 1 hour. Repeat process. Stir to create large ice crystals before serving.
3. 3
   Serve with roasted tomato and arugula salad.