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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.
Sous viding tomatoes are one of my favorite things to do because they are so easy. If you have followed me with any of my stuff then you know that I try to do really tasty, upscale dishes that take a minimal amount of effort so you can do normal life things.
I do this full time, but my wife works. I don't have time to spend 8 hours in the kitchen every day. So, this type of dish is one of my favorites.
You take a pint of cherry tomatoes and put them into the sous vide bag.
Add some rosemary, about 2 small sprigs to the tomatoes in the bag. Add the olive oil. I have the exact measurements in the recipe, but it's generally 1 or 2 tablespoons. It doesn't have to be exact. You're just including enough so it can confit a little bit, add some good fatty flavor and soak out some of the flavor so you have a good base for it. Now you add some salt into the bag. And that's what goes into the tomatoes.
You can lightly seal the bag if you have a vacuum sealer. I'm going to use the water displacement method. I almost always use vacuum sealer bags, because they're a lot more sturdy than Ziplocs, even when I'm doing water displacement. But this is all you have to do.
Sous vide cherry tomatoes are very versatile because you can mix up the spices and the herbs, use different types of cherry tomatoes, and even vary the temperature for different textured results.
So now we put the sous vide bag of cherry tomatoes into the water bath. I use magnets to hold it down, but whatever type of general holding down you use for your bags, you can use for this.
So that's what goes into the sous vide cherry tomatoes. Super easy. Right? Nice and quick to put together.
When I taught hands-on classes in person, back when that was possible, the sous vide cherry tomatoes were one of the things that people loved most about the classes. That was because they're so easy, but also full of flavor.
And if you want an easy meal in summer, you can just do these almost as a meal in and of themselves. Some nice crusty bread and some of these hot tomatoes fresh from the farmer's market, you can just eat that with some cheese, a little bit of wine, and you can have a great night!
For the sous vide cherry tomatoes, I make these all the time with steak or with pork because you can just throw the tomatoes in the water bath. Timing doesn't matter too much. By the time you're done cooking your meal, the cherry tomatoes are ready to serve.
So if I am sous viding a steak at 130°F (54.4°C) or 135°F (57.2°C), when I pull the meat out of the water bath, and I'm going to sear it and finish the meal, I'll throw the tomatoes in. By the time I'm done searing the steak, the sous vide cherry tomatoes are going to be ready to go.
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