Tomato, Basil, and Ricotta Gelati Recipe | Epicurious

Ingredients

• 2 pounds medium-size deep-red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped
• 1 cup chilled Simple Syrup
• Pinch of coarse kosher salt
• 1 1/2 cups Simple Syrup
• 3 cups fresh basil leaves (slightly packed; about 2 ounces)
• 6 tablespoons water
• 2 cups fresh whole-milk ricotta cheese (about 16 ounces)
• 1/4 cup whole milk
• 3/4 cup chilled Simple Syrup
• 1 cup sugar
• 1/3 cup water
• 12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes
• Vegetable oil (for frying)
• 12 fresh basil leaves