fusionchef Cocktail Tomatoes
15 min Cook Time:
10 min Ready Time:
25 min Nutritional Values Per Portion:
175 g kcal / 5 g protein / 11 g fat / 13 g carbohydrate
- 500 g cherry tomatoes (red and yellow)
- 1 pinch fleur de sel
- 1 tbsp cold-pressed olive oil
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; season with the fleur de sel and drizzle the olive oil on top.
Then vacuum the bag with 85 to 90%. Cook in the fusionchef by Julabo water bath at 125 °F for 10 minutes. Then shock in ice water and store in a cool place. To serve, warm in the bag and toss briefly in a sauté pan.