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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Precision® Cooker Accessories
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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
Directions
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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.
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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.
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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.
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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.
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Finishing Steps
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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.