The cherry tomatoes confit are a delightful side dish cooked (in this case) in the air fryer, perfect also as a pasta topping. Typically, cherry tomatoes confit are cooked in the oven at low temperature for about two hours, as “confit” derives from French meaning to preserve: confit refers to all preparations of fruit and vegetables that involve prolonged cooking at low heat, with sugar or vinegar. To avoid having the oven on for too long, considering the heat these days, I had the brilliant idea to try making the cherry tomatoes confit in the air fryer; it never disappoints me and, especially in summer, it’s the best choice you can make. I cooked the cherry tomatoes in 25 minutes and they turned out perfect, try it to believe it!
Try also:
Cherry tomatoes confit in a pan
Cherry tomatoes confit in oil
For more recipes cooked in the air fryer, check out the special Air Fryer – Recipes and tips for use.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Air Frying
Ingredients
- 9 oz cherry tomatoes
- 1 tbsp sugar
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
- 1 tbsp dried thyme
- 1 tbsp dried oregano
Tools
- Air Fryer
- Air Fryer Parchment Paper
Preparation
To make cherry tomatoes confit in the air fryer, wash and clean the cherry tomatoes. Cut them in half and place them on the air fryer basket, lined with parchment paper, with the cut side facing up.
Salt the cherry tomatoes, then season them with sugar, minced garlic, oregano, and thyme.
Drizzle extra virgin olive oil over the cherry tomatoes and cook in the air fryer at 320°F for 10 minutes. Then increase to 356°F and cook for another 10 minutes, and finally at 392°F for 5 minutes.
The cherry tomatoes will be ready when they are slightly roasted but not dry.
Once cooked, consume them immediately, or once cooled, transfer them into glass jars. Press them well and completely cover with extra virgin olive oil.
Immerse the jars in water inside a large pot. Bring to a boil and let boil for 20 minutes. Then let the jars cool inside the pot.
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