Preserved cherry tomatoes


  • 500g cherry tomatoes
  • Tarragon
  • Mild olive oil


Clean the tomatoes and put them into jars or bags. Add whatever you want to infuse the oil with to flavour the tomatoes and cover with the oil.

Cook at 75 °C for 8 hours.

Take out the jars and leave them for at least 24 hours.

The tomatoes can be used directly or sautéed in a frying pan over a high heat.

You can use them in salads or as a garnish. In this recipe, vacuum cooking helps to enhance the flavours and aromas of the products and to obtain a consistent texture every time.