The recipe for quick confit cherry tomatoes in the air fryer will make you fall in love at the first bite. This is a vegetarian and vegan recipe — the kind that will make you lick your lips and that you’ll likely turn to often when you want a tasty summer side dish, but also as an appetizer or an original condiment that’s especially quick! Do you remember when we made confit cherry tomatoes in the microwave? Today we’re making an equally flavorful version, ready in 20 minutes and cooked in the air fryer! Cooking vegetables in the air fryer is extremely convenient, I often make zucchini, peppers and eggplants, but I had never tried anything with cherry tomatoes. Since I really love the many simple recipes you can make with cherry tomatoes and I can’t resist their confit version, I decided to make them in my air fryer — and what surprised me is that they take only about 20 minutes to be ready! I think I’ll make them this way from now on, and when I serve my friselle with confit cherry tomatoes and mozzarella, I’ll really impress guests! Let’s go to the kitchen — you’ll see that this recipe for quick confit cherry tomatoes in the air fryer will win you over just like it did me!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Quick Confit Cherry Tomatoes in the Air Fryer
- 1.1 lb cherry tomatoes (or datterino)
- to taste salt
- 1 pinch sugar
- to taste dried oregano
- to taste extra virgin olive oil
- 1 pinch garlic powder
Tools
- Air fryers
- Oil sprayer
Preparation of confit tomatoes in the air fryer
To make the confit tomatoes, rinse them and cut them in half, then arrange them neatly on the air fryer rack (mine is 6 liters).
Season with a little salt and a pinch of sugar, taste and adjust — they should have a slightly sweet salad-like flavor. Sprinkle with dried oregano, add a little garlic powder or fresh chopped garlic, and give them 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; in any case, adjust according to size.
They will be ready when they have reduced to about 1/3 of their original volume, while remaining soft and slightly “golden” on the surface. Let them cool and serve after enriching with fresh basil (if you have time, let the tomatoes rest for a couple of hours — they will taste even better).
Storage notes and tips
Store the confit cherry tomatoes in the fridge, well sealed in an airtight container, and consume within three days.
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