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 sous vide bag; season with the fleur de sel and drizzle the olive oil on top.

Vacuumwith 85 to 90%. Cook sous vide in the fusionchef sous vide water bath at 52 °C 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.

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