The pan-fried confit cherry tomatoes are a tasty side dish perfect for accompanying main courses. The original recipe for confit cherry tomatoes involves baking at a low temperature for about two hours; if you don’t want, or don’t have time, to turn on the oven, you can make pan-fried confit cherry tomatoes, reducing the cooking time. In just a few minutes, you’ll get delicious tomatoes that are also ideal as a condiment for pasta, pizza and main courses.
If you have an air fryer, I recommend the recipe:
Confit Cherry Tomatoes in an Air Fryer
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: Summer
Ingredients
- 9 oz cherry tomatoes
- 1 tbsp brown sugar
- 1 tbsp dried oregano
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pan-fried confit cherry tomatoes, wash and clean the cherry tomatoes, cut them in half lengthwise.
In a pan, pour a drizzle of extra virgin olive oil and the garlic clove. Place over low heat and warm the oil.
Place the cherry tomatoes in the pan, season them with brown sugar and oregano.
Cook the cherry tomatoes over medium heat, occasionally turning them gently, being careful not to break them.
Cook until the cherry tomatoes are well caramelized on all surfaces and become tender.
Once cooked, remove the garlic clove and serve the cherry tomatoes with a pinch of salt. Enjoy your meal!
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