Turn tomatoes into a crazy-delicious dessert (trust us).
In a small bowl, stir 1 cup tomato water, 2 tbsp. sugar and 1 tbsp. finely chopped fresh basil leaves until the sugar dissolves. Pour into a 9-by-9-inch metal baking dish and freeze, scraping with a fork every half hour, until frozen, about 2 hours. In a small bowl, layer spoonfuls of granita with scoops of vanilla ice cream. Garnish with fresh basil leaves.