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Who doesn’t like an ice lolly? No one that’s who! (… OK, except for people with sensitive teeth … you have to be so careful these days ) The thing is I don’t want a load of super sugary stuff and sometimes it is nice to have a savoury option. And so I came up with the idea of tomato ice lollies . They taste great, quench thirst on a hot day, and are actually healthy too. Yay!

Ingredients:

• Carton of creamed tomatoes
• Tabasco, soy sauce, balsamic vinegar (optional)

Method:

1. Take a set of ice lolly moulds. You can get these from cookware shops or possibly supermarkets. I picked up a set in a pound shop. And if you are really stuck you could use plastic cups and teaspoons.
2. If using, add a dash of Tabasco or soy sauce or balsamic vinegar (you can add one sauce or a few it is up to you) into the base of each lolly mould.
3. Pour in enough creamed tomato (or you could use sieved passata, pulped fresh tomatoes with the skin and seeds removed), to fill up each mould to about four fifths full. You need to allow a little expansion room as the liquid freezes.
4. Pop the tops onto the moulds or insert lolly sticks. Naturally this depends on the type of mould set you are using.
5. Freeze the lollies over night.
6. If you have trouble removing the lolly from its mould then simply pour a little hot water over the base of the lolly in the mould, and give it a wiggle. This should loosen the lolly and it should come out OK.