Confit cherry tomatoes, the tasty and playful condiment with all the scents of summer. This is the recipe for a summer condiment, perfect when cherry tomato recipes are in season. Tasty, fragrant and indulgent, this sauce, like cherry tomato pesto, allows us to bring a summer pasta to the table that wins everyone over, and a sauce that tempts you to use it also on pizza, focaccia, bread and bruschetta, or even with a simple spoon!! But let’s go to the kitchen, our recipe is waiting for us. Before rolling up our sleeves, remember that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Air fryer, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the confit cherry tomato cream
- 1.1 lb cherry tomatoes (or datterini (small plum tomatoes))
- to taste salt
- to taste extra virgin olive oil
- 1 pinch sugar
- 1 pinch garlic powder (or dried)
- to taste oregano
- to taste basil
Tools
- Oil sprayers
- Air fryers
Preparation of the confit cherry tomatoes
Start preparing the confit cherry tomatoes: rinse them and cut them in half, then arrange them neatly on the air fryer rack (mine is a 6-liter unit).
Season with a bit of salt and a pinch of sugar, taste and check the flavor — they should have the taste of a slightly sweet salad. Add a sprinkle of oregano, a little garlic powder (or chopped garlic) and give 3-4 sprays of oil.
Cook at 356°F for about 20-25 minutes, checking from time to time.
With medium-sized cherry tomatoes these times should be ideal, but adjust according to their size.
When they have reduced to about 1/3 of their original volume, remaining soft and slightly “golden” on the surface, they are ready. Let them cool and blend them until you obtain a smooth cream. Enrich with olive oil and fresh basil.
Storage notes and tips
The confit cherry tomato cream is ready; you can consume it immediately at the peak of freshness and aroma or store it in the fridge for two days, well sealed in an airtight container. If you use it to dress pasta, dilute it with some of the cooking water.
Alternatively you can portion it and freeze it to use as needed; consume within a few months. With this amount of pesto and a little cooking water to thin it, you can dress about 2.2 lb (1 kg) of pasta.
If you don’t have an air fryer, roast the cherry tomatoes in the oven at 248°F-284°F for 2 hours.
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