- Remove the stem from the tomatoes and incise the skin crosswise on the opposite side. Scald them tomatoes by plunging them either for 2 minutes in a steam oven at 100°C, or for 1 minute in boiling water, then immediately cool them in iced water. Remove the skin. Cut them tomatoes quarter and carefully remove the pulp. Place them flat and season generously with salt, the sugar and the pepper. Mix thegarlic finely chopped and thyme stripped, then bind with theolive oil. Using a brush, paint the tomato petals with this preparation.
- Arrange the tomatoes flat in two vacuum bags Le Parfait® 20x30 cm. Carefully clean the edges of the bag, then vacuum-pack it. Make sure that no liquid goes back into the machine: use gravity while letting the bag hang. Carry out a wet weld.
- Set the immersion heater to 85°C for 20 minutes and immerse it in a pot of water. When the water is at temperature, immerse the bag. At the end of cooking, remove the bag using tongs.
- Store in the vacuum bag in the refrigerator and consume within the following days.
Candied tomatoes bursting with sunshine and flavors, which will bring a sunny, Mediterranean touch to all your plates!
Recipe from chef Bastien HODE
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