Food & Drink

Sous-Vide Stewed Tomatoes

Chef Hugh Acheson’s new cookbook offers an updated take on the canned classic

Photo: Andrew Thomas Lee

If you grow tomatoes you know that you get a sudden abundance of fruit that ripens fast. This recipe is based on a simple canning style “put up” of tomatoes and can be eaten straight up or canned in mason jars for eating throughout the year. Pureed, it makes a simple soup, but I also like it just spooned over rice with some chicken and herbs. Simple eating can be some of the most special eating.—Hugh Acheson

Reprinted from Sous Vide. Copyright © 2019 by Fried Pie, LLC Photographs copyright © 2019 by Andrew Thomas Lee. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.



  • Stewed Tomatoes (Serves 4)

    • 8 large heirloom tomatoes

    • 2 stalks celery, cut into 1-inch pieces

    • ½ sweet yellow onion, diced

    • 1 cup vegetable stock, chicken stock, or water

    • 2 tablespoons olive oil

    • 2 fresh basil leaves

    • 2 teaspoons kosher salt


  1. Preheat circulator water bath to 85°C/185°F.

  2. Bring a large pot of water to a boil. In a large bowl make an ice bath for shocking the tomatoes to making peeling easier.

  3. With small kitchen knife, score an “X” on the bottom of each tomato. Carefully place the tomatoes in the boiling water for 30 to 60 seconds, then transfer them to the ice bath to shock. Peel tomatoes and discard the skins. Cut the peeled tomatoes into quarters.

  4. Place the tomatoes, celery, onion, water, olive oil, basil, and salt in a sealable gallon-sized plastic bag. Submerge the bag into the circulator bath using the displacement method [partially submerge the unsealed bag, then push out any remaining air, seal, and fully submerge] to ensure the tomatoes are under water. Cook for 2 hours. Remove bag from the hot water bath and serve ’em up with some steamed rice and hot sauce.