Multi Cooker

Sous Vide Cherry Tomato Confit

  • Main Dish

Q: When do tomatoes taste even more naturally sweet, savory and perfect than fresh off the vine?
A: When they’re used to make tomato confit. This is just as delicious as a side dish as it is as a pasta ingredient or a topper for a fresh, crusty baguette.

  • Servings 2
  • Preparation
  • Cooking

Ingredients

  • 1 pint cherry tomatoes
  • 1 sprig rosemary
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon salt

Directions

  • Place the cherry tomatoes in an airtight storage bag or vacuum seal pack. Add the rosemary sprig, olive oil, balsamic vinegar, and salt. Take out as much air as possible (or use a vacuum bag sealer). Seal the bag.
  • Add room temperature water to the multi cooker inner pot, until it reaches the MAX line (approx 5.8 cups).
  • Add the sealed bag with the tomatoes to the inner pot.
  • Choose the Sous Vide menu setting and set the temperature to 130℉. Set the timer to 40 minutes.
  • Once the cooking is complete, take the cherry tomatoes out and serve with your favorite protein.

MORE TOMATO FLAVOR THAN A FRESH TOMATO

To confit something technically means to preserve it by slow cooking in fat. It’s a French cooking technique commonly used on vegetables like mushrooms and garlic – and proteins like duck and lamb. When it comes to tomato confit, this method accentuates the rich sweetness and umami tomatoes naturally have. That’s why tomato confit works as well as a stand alone side dish as it does as an ingredient in spaghetti, pizza, bean stew and gazpacho – or as a topper for bruschetta and fresh salads.

HOW TO MAKE TOMATO CONFIT AT HOME

We load vine fresh cherry tomatoes into a vacuum sealed food storage bag with plenty of olive oil, balsamic vinegar, salt and rosemary. Then we use the sous vide setting on the Tiger Multi Cooker. This cooking technique circulates heated water and infuses the tomatoes with flavor while softly cooking them.

SOUS VIDE TIPS

  • Remove as much air from the food storage bag as possible before cooking. This ensures that the flavors are thoroughly infused into the tomatoes. We use a vacuum sealer on our food storage bags – but heavy-duty airtight Ziploc freezer bags work as well.
  • Keep the water temperature consistent. Don’t worry! There’s nothing extra you need to do here. Your multicooker will keep the water temp pinned for you. However, increasing the temperature in hopes of a quicker cooking time can result in tomato confit that sadly looks more like tomato soup than a refined topper for succulent chicken breast. 
  • Use good balsamic and extra virgin olive oil. Since there are so few ingredients in this tomato confit recipe, quality counts. Especially when it comes to olive oil. Be sure to use first press (or cold pressed) EVOO. Trust us, you’ll taste the difference!
  • Use the best tomatoes you can find. The cherry tomatoes you’re looking for are firm, plump and heavy for their size (meaning they’re juicy on the inside). A good way to pick out quality tomatoes is by smelling them. If they smell like a tomato vine, that’s a great thing! Steer clear of soft tomatoes with saggy skin or super hard ones with zero tomato smell.

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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