Sous Vide Poached Cherry Tomatoes Recipe

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.

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Note: You can learn more about tomatoes from my How to sous vide fruits and vegetables or view all my sous vide vegetable articles.

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Sous Vide Poached Cherry Tomatoes Recipe

  • Published: February 01, 2019
  • By Jason Logsdon
  • Total Time: 30 Minutes
  • Cooks: 131°F (55°C) for 30 minutes
  • Serves: 4 to 8 as a side

Ingredients for Sous Vide Poached Cherry Tomatoes

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  • For the Cherry Tomatoes

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

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Cooking Instructions for Sous Vide Poached Cherry Tomatoes

For the Cherry Tomatoes

At least 30 minutes before serving

Preheat a water bath to 131°F (55°C).

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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.

Sous vide rack lamb close

Nutritional Information for Sous Vide Poached Cherry Tomatoes

  • Calories: 149
  • Fat: 14g
  • Protein: 2g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Sugar: 4g
  • Cholesterol: 0mg

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All tags for this article: Sous Vide, Sous Vide Fruit and Vegetables, Sous Vide Sides , Sous Vide Tomatoes, Sous Vide 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 website.
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