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.

Directions: Step 1: Set the Anova Sous Vide Precision Cooker to 140°F (60°C). Bring a large pot of water to a boil over high heat. Step 2: Cut a thin "x" into the top of the tomatoes and place in the boiling water. Boil until the skin begins to peel back, about 1 minute. Immediately transfer tomatoes to an ice bath. Step 3: Once tomatoes are cool, remove from the ice bath and peel off the skin. Season with salt and pepper. Place tomatoes in a large zipper lock or vacuum seal bag with the olive oil, vinegar, and rosemary. Step 4: Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes.

Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath. Gently remove the tomatoes from the bag and place on a serving platter. Drizzle tomatoes with additional balsamic and sprinkle with rosemary. Serve.

From https://recipes.anovaculinary.com/recipe/sous-vide-tomato-confit