Sous Vide Tomato Confit
We pretty much refuse to eat uncooked tomatoes out of season; however, finding ourselves with an abundance of out-of-season tomatoes, we decided to see if we could improve upon the flavor using the Anova Sous Vide Precision Cooker. We made a sort-of tomato confit and it really intensified the tomato . While we wouldn’t necessarily do this with in-season heirloom tomatoes, we’ll do this again with store-bought tomatoes and serve it with steamed rice or risotto.
4 medium on-the-vine tomatoes
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 sprig fresh rosemary
Instructions are at https://recipes.anovaculinary.com/recipe/sous-vide-tomato-confit