The simple things are always worth looking at.
Tomato confit, or tomatoes poached in oil, is not a new concept by far... but preparing it with sous-vide gives control and the result is a very flavorful tomato element. We've done these in the past, but with a slow oven and much much more olive oil.
These ripe tomatoes were bagged with extra virgin olive oil, fresh basil, and oregano.
They were cooked at 60.5ºC for about 2 hours (mainly because we only have 1 thermocirculator, and we were cooking duck at the same temp, but it worked). The result was a tender tomato with a skin that was easy to remove.
Slicing can be a challenge, but the tomato punch is worth it. The left-over oil picks up an incredible flavor as well. Temperature and times may require adjustment depending on the variety and ripeness of the tomatoes.
