Sous Vide Poached Cherry Tomatoes

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Written by Jason Logsdon

Using sous vide to lightly poach tomatoes results in a tender and moist side dish. The tomatoes are just heated through, not broken down, so cooking them at almost any low temperature works well. I usually serve them with steaks so I cook them at 131°F (55°C) because I toss them in with the steaks at the end of their cooking time.

Poached cherry tomatoes

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide poached cherry tomatoes recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Poached Cherry Tomatoes

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 5 Minutes
  • Total Time: 35 Minutes
  • Cooks: 131°F (55°C) for 30 minutes
  • Serves: 4 to 8 as a side

Sous Vide Poached Cherry Tomatoes Ingredients

For the Cherry Tomatoes

2 pints cherry tomatoes
4 tablespoons good olive oil
1 tablespoon chopped rosemary leaves
1 tablespoon thyme leaves
Salt and pepper

Sous Vide Poached Cherry Tomatoes Instructions

For the Cherry Tomatoes

At least 30 minutes before serving

Preheat a water bath to 131°F (55°C).

Put the cherry tomatoes, olive oil, rosemary and thyme in a sous vide bag and mix together well, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Salt and pepper the tomatoes then seal the bag. Cook the tomatoes for 30 minutes.

Once cooked, remove the tomatoes from the sous vide bag, place in a bowl and serve as a side.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Side, Sous Vide, Sous Vide Fruit and Vegetables, Sous Vide Recipes, Sous Vide Sides , Sous Vide Tomatoes, Sous Vide Vegetable , Vegetable

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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