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Barely Bound Tomatoes Recipe

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Written by Chef Jamie Simpson
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Barely Bound Tomatoes Recipe

  • Published: March 21, 2023
  • By Chef Jamie Simpson
  • Prep Time: 45 Minutes
  • Total Time: 2 Hours
  • Cooks: 150°F (65.5°C) for 1 hour
  • Serves: 3 - 4

Ingredients for Barely Bound Tomatoes

    2 garlic cloves, thinly sliced
  • 1 (65g) shallot finely diced
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 1/2 pounds (780g) ripe heirloom tomatoes
  • 2 tablespoons prepared horseradish
  • 1 bay leaf
  • 1 lemon zested
  • 1 tablespoon salt
  • 24 cherry tomatoes
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Cooking Instructions for Barely Bound Tomatoes

In a skillet, heat the olive oil over medium heat. Add the garlic and shallot and cook, stirring, until softened but not browned. Add the tomatoes, horseradish, bay leaf, lemon, and salt. Cook, gently, until the tomatoes are saucy. Using an immersion blender or upright blender, puree until smooth, then transfer to a large vacuum bag. Add the cherry tomatoes and seal on high. Cook sous vide at 65.5°c (150°f) for 1 hour. Transfer back to a sauce pan or serve from the bag. Serve warm.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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