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Sous Vide Barely Bound Tomatoes Recipe

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Written by Culinary Vegetable Institute 
Sous vide tomato sauce

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

This sous vide tomato sauce is rich, thick and has amazing body in it.

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.

Sous Vide Barely Bound Tomatoes Recipe

  • Published: October 22, 2021
  • By Culinary Vegetable Institute 
  • Total Time: 1 hour
  • Cooks: 150°F (65.5°C) for 1 hour
  • Serves: 2 dozen tomatoes

Ingredients for Sous Vide Barely Bound Tomatoes

  • For the 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 Sous Vide Barely Bound Tomatoes

For the 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 150°F (65.5°C) 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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