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.
Pro-level cooking techniques made simple.
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
Set the Anova Sous Vide Precision Cooker to 140°F (60°C). Bring a large pot of water to a boil over high heat.
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.
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.
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.
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.