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