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Using sous vide to lightly poach tomatoes results in a tender and moist side dish. The tomatoes are just heated through, not broken down, so cooking them at almost any low temperature works well. I usually serve them with steaks so I cook them at 131°F (55°C) because I toss them in with the steaks at the end of their cooking time.
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At least 30 minutes before serving
Preheat a water bath to 131°F (55°C).
Put the cherry tomatoes, olive oil, rosemary and thyme in a sous vide bag and mix together well, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Salt and pepper the tomatoes then seal the bag. Cook the tomatoes for 30 minutes.
Once cooked, remove the tomatoes from the sous vide bag, place in a bowl and serve as a side.
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