Sous Vide Cherry Tomatoes | Recipe by sousvidetools.com

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Sous Vide Cherry Tomatoes | Recipe by sousvidetools.com

Pesto Infused Cherry Tomatoes cooked Sous Vide with Chardonnay Vinegar and Smoked Sea-Salt

Pesto Infused Cherry Tomatoes cooked Sous Vide with Chardonnay Vinegar and Smoked Sea-Salt Vegetables and Sides
  • COOK TIME: 45 Minutes
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy

Ingredients

  • 200g Vine Ripened Cherry Tomatoes
  • 50g Pine Nuts
  • Large Bunch of Basil
  • 50g Parmesan (or vegetarian alternative)
  • 150ml Olive Oil, plus extra for storing
  • 1 Garlic Clove
  • 3 tbsp. Chardonnay Vinegar
  • Large Pinch Smoked Sea Salt

Equipment

EQUIPMENT

Vacuum Pouches
Vacuum Packaging Machine
Sous Vide Water Bath
Chopping Boards
Kitchen Knives

Method

This simple and basic recipe adds maximum strength of flavour to the tomato.

METHOD

  1. In a blender add the basil, parmesan, olive oil, garlic and pine nuts then blend to a smooth paste
  2. On a board slice the tomatoes in half leaving seed side up, season heavily with sea salt and drizzle with vinegar
  3. Place the tomatoes in a pouch and add the pesto. Use the vacuum packaging machine to seal then cook in a preheated water bath at 60 degrees for 45 minutes
  4. The tomatoes are ready to serve with any salad or meat/fish dish

Chef’s Tip –

Tomato will infuse with any herb so why not try thyme or rosemary and balsamic vinegar.

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