Sous Vide Garlic Tomatoes

(19)

Ronna O'Toole

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One of my first thoughts upon owning an Anova precision cooker was to see what tomatoes were like sous vide. Here is the thing: I live in Norway and Norway is not exactly known for awesome tomatoes. Fish? Yes. Tomatoes…? Not so much. Our tomatoes come in mainly one average round size, very uniform in colour and firmness. Very… average and not naturally sumptuous in flavour. Passable, you could say. My hope was that the sous vide process might be just the ticket to draw out the umani in my very practical tomatoes by gently breaking down the cell structure and allowing the aromats (in this case lots of garlic and oregano) to infuse into the tomatoes. My hopes were realized! After one hour the warm tomatoes held their shape and yet were fragrant, garlicky, tender and delicious. My children were eating it by the spoonful right from the bag but we enjoyed it on French bread as a bruschetta topping as well. These sous vide garlic tomatoes would be great tossed with penne or even white beans for a great vegetarian side dish. I am so glad that I now have a way to turn a bland, average, passable tomato into a wildly luscious and delicious treat!
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Ingredients for 4

  • 6 tomatoes, cored and diced

  • 2 tablespoons extra virgin olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon fine sea salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).

  • Step 2

    Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes, or up to 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the tomatoes from the bag. Serve warm on sliced French bread, in pasta, or tossed with warm white beans.

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145.4 F / 63 C Recipe Temp
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