Sous vide Recipe Book 2018

1
Wash the tomatoes, place
in the vacuum-sealing bag
with the other ingredients, and
vacuum seal.
(See below for settings)
2
Cook the tomato ragout.
(See below for settings)
3
Remove from the
vacuum-sealing bag and
serve while hot. Delicious served
as an accompaniment to fresh
pasta or ash fried meat.
Ingredients
300g cherry tomatoes
8rosemary needles, nely
chopped
1stem of basil, leaves
shredded
1clove of garlic, nely diced
3tbsp olive oil
½–1tsp sea salt
½tsp freshly ground black
pepper
Preparation time:
ca. 55minutes
Cooking duration:
40minutes
Step 1 settings
Vacuum seal the bag
Vacuum level 2
Step 2 settings
Cooking method: Sous-vide
Temperature: 149°F (65°C)
Duration: 40minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Tomato ragout
Vegetables68