Sous Vide Tomato Confit


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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We pretty much refuse to eat uncooked tomatoes out of season; however, finding ourselves with an abundance of out-of-season tomatoes, we decided to see if we could improve upon the flavor using the Anova Sous Vide Precision Cooker. We made a sort-of tomato confit and it really intensified the tomato . While we wouldn’t necessarily do this with in-season heirloom tomatoes, we’ll do this again with store-bought tomatoes and serve it with steamed rice or risotto.
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Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 4

  • 4 medium on-the-vine tomatoes

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar, plus more for serving

  • 1 sprig fresh rosemary, plus more for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140°F (60°C). Bring a large pot of water to a boil over high heat.

  • Step 2

    Cut a thin "x" into the top of the tomatoes and place in the boiling water. Boil until the skin begins to peel back, about 1 minute. Immediately transfer tomatoes to an ice bath.

  • Step 3

    Once tomatoes are cool, remove from the ice bath and peel off the skin. Season with salt and pepper. Place tomatoes in a large zipper lock or vacuum seal bag with the olive oil, vinegar, and rosemary.

  • Step 4

    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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Gently remove the tomatoes from the bag and place on a serving platter. Drizzle tomatoes with additional balsamic and sprinkle with rosemary. Serve.

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time