Slow-roasted, sweet-savory air-fryer confit cherry tomatoes with thyme and a hint of brown sugar: perfect on bruschetta, pasta, bowls, or alongside grilled dishes. Ready in about 35 minutes at low heat for jammy, concentrated flavor.
Ingredients
- 250 g ripe datterini or cherry tomatoes
- 1 tsp brown sugar (optional)
- A pinch of fine salt
- Freshly ground black pepper
- Fresh thyme (to taste)
- Extra-virgin olive oil (optional, 1 tbsp)
Direction
- Halve the tomatoes lengthwise; if very juicy, blot lightly with paper towel. Arrange in the air-fryer basket cut side up on perforated parchment or a mesh liner, leaving slight space between pieces.
- Season lightly: a pinch of salt on each half, a dusting of pepper, a few grains of brown sugar on each tomato (optional, enhances sweetness), thyme leaves, and a thin drizzle of oil only if a softer, glossier finish is desired.
- Cook at 120°C for about 35 minutes, then rest 5 minutes out of the basket before serving or storing. For a two-layer aroma, add a few fresh thyme leaves over the warm tomatoes after cooking.
TIP: tuck a small whole thyme sprig among the tomatoes during cooking to slowly release aroma without burning.
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