Ingredients

A San Francisco chef serves this caramel sauce over walnut-flavored ice cream.

1 small Brandywine tomato
1 cup sugar
1/4 cup water

Directions

Cut the tomato into large pieces and process in a blender or small food processor until smooth. Pass through a fine-mesh strainer. Measure out 1/2 cup puree; set aside any extra.

Combine 1/4 cup water and the sugar into a broad, heavy-bottomed saucepan and stir until sugar dissolves. Cook over high heat until the sugar is golden. Turn off the heat and add tomato puree. Do this carefully and step back in case of splatters.

When the foaming eruption has subsided, stir the caramel mixture with a wire whisk, turning the flame back on if necessary, until all the candy threads have melted into the caramel. Remove from heat. Let cool. Taste for tomato flavor intensity and add extra puree if desired. Serve drizzled over ice cream.