Sous Vide Tomato Rosettes Recipe

For the Tomato Rosettes

Place a circulator in a water bath and pre-heat to 65°C. Bring a large pot of salted water to a boil and place a bowl of ice water on the side.

With a paring knife, remove the tomato cores and score the bottoms with a X. Place tomatoes in boiling water (in batches if necessary), and return to a boil for about 20-30 seconds, or until the skin begins to peel on the scored end. Immediately chill in ice water. Transfer tomatoes to a cutting board and remove and reserve the skins. Cut tomatoes in quarters lengthwise and then trim away and reserve the seeds and ribs, leaving a petal-shaped piece of flesh. Use trimmings for lacto-fermentation or other purposes.

Season tomato petals with salt and pepper and arrange in a sous-vide pouch in a single layer. Add a splash of olive oil to the pouch and seal. Submerge in the water bath for 10-15 minutes until malleable and lightly cooked. Remove and chill.

To Finish

Line a baking sheet with parchment paper. Remove petals and roll into rose shapes, 2-3 petals per rose. Line on the prepared tray and keep chilled.

When ready to serve, transfer tray of tomato roses to the oven at 300°F for 1 hour to dry the exterior and reach a jammy texture in the center.