Sous vide cocktail tomato confit
500 g cherry tomatoes (red and yellow)
1 pinch fleur de sel
6 black peppercorns (cubeb), coarsely ground
1 tsp. cane sugar
2 tbsp white balsamic vinegar
2 sprigs fresh rosemary
Wash the tomatoes; if any leaves are present remove them. Lightly score the surface of the fruit. Then blanch quickly in boiling water and immediately shock in ice water. Then carefully skin the tomatoes.
Place the tomatoes next to each other in a sous vide bag. Mix together the salt, pepper, sugar, and vinegar and pour over the tomatoes. Then vacuum with 85 to 90%.
Cook sous vide in the fusionchef sous vide water bath at 52 °C for 10 minutes. Cool in ice water. Allow to infuse in the refrigerator for at least 1 day before serving.
Serve cold with mozarella, ham, salami, antipasto, appetizers, fondue, or raclette.
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