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72 Ingredients Preparation Serves 2 | Preparation time: 50 minutes 300 g cherry tomatoes ¼ sprig rosemary | 8 needles, finely chopped 1 stem of basil | leaves chopped ¼ clove of garlic | very finely diced 1 ½ tbsp. olive oil ½ tsp. sea salt ½ tsp. pepper, black Accessories: Vacuum sealing bags Rack Place the cherry tomatoes in the vacuum sealing bag together with the other ingredients and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Once cooked, take the tomato ragout out of the vacuum sealing bag and serve hot. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 65 °C Programme duration: 40 minutes Shelf level: 2 Tomato ragout Useful tip Serve with pasta or flash-fried meat.