Cocktail Tomato Confit

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Cook Time:
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Nutritional Values Per Portion:
111 kcal / 5 g protein / 1 g fat / 18 g carbohydrate
  • 500 g cherry tomatoes (red and yellow)
  • 1 pinch fleur de sel
  • 6 black peppercorns (cubeb), coarsely ground
  • 1 tsp. cane sugar
  • 2 tbsp white balsamic vinegar
  • 2 sprigs fresh rosemary
Wash the tomatoes; if any leaves are present remove them. Lightly score the surface of the fruit. Then blanch quickly in boiling water and immediately shock in ice water. Then carefully skin the tomatoes.

Place the tomatoes next to each other in a boil-proof bag. Mix together the salt, pepper, sugar, and vinegar and pour over the tomatoes. Then vacuum with 85 to 90%.

Cook in the fusionchef by Julabo water bath at 125 °F for 10 minutes. Cool in ice water. Allow to infuse in the refrigerator for at least 1 day before serving.

Serve cold with ham, salami, antipasto, appetizers, fondue, or raclette.
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