Tomato Confit

Preparation time: 15 minutes

Cooking time: 20 minutes

Servings: 4

Ingredients:

-         1.25lb. cherry tomatoes (red, orange, yellow)

-         1 pinch Fleur de sel

-         6 black peppercorns

-         1 teaspoon cane sugar

-         2 tablespoons Bianco Aceto Balsamico

-         2 sprigs rosemary

Directions:

1. Preheat Sous Vide to 126F.
2. Heat water in a pot and bring to simmer.
3. Make a small incision at the bottom of each tomato.
4. Place the tomatoes into simmering water and simmer 30 seconds.
5. Remove from the water and peel their skin.
6. Divide the tomatoes between two Souse Vide bags.
7. Sprinkle the tomatoes with salt, peppercorns, sugar, and Aceto Balsamico. Add 1 sprig rosemary per bag.
8. Vacuum-seal the bags, but just to 90%. Tomatoes are soft, and they can turn into mush.
9. Submerge tomatoes into water and cook 20 minutes.

Finishing steps:

1. Remove the tomatoes from Sous Vide cooker and submerge in ice-cold water for 5 minutes.
2. Transfer the tomatoes to a bowl, and serve with fresh mozzarella.

Nutrition Facts/per serving

Calories – 30

Total Fat – 0.3g

Total Carb – 6.6g

Dietary fiber – 1.7g

Protein – 1.3g