Instructions: Puree all ingredients except egg white. Freeze until just mushy. Stir occasionally with a fork, especially around the sides of container.

Transfer to a chilled metal bowl.

Beat the egg white until stiff. Fold egg white through the tomato mixture.

Return immediately to a clean freezer tray and freeze until firm, but not too hard. It should be easy to scoop.

Use very ripe tomatoes.

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