Air Fryer Confit Cherry Tomatoes

Season the cherry tomatoes in a baking dish suitable for the air fryer, adding sugar, salt, black pepper, crushed red pepper flakes, minced or chopped garlic, a little olive oil to help the seasonings adhere, and oregano.

Optionally, add a few fresh basil leaves and fresh thyme leaves over the seasonings in the baking dish.

Lightly grease the bottom of the baking dish or oven-safe container you will use in the air fryer with a subtle amount of olive oil.

Place the baking dish with the seasoned tomatoes in the air fryer and cook at a low temperature, 285°F (140°C), to prevent the tomatoes from bursting.

When the tomatoes start to crack on top, carefully remove them and turn them over so the smooth side faces up.

Return the tomatoes to the air fryer and continue cooking until they are visibly softened.

Optionally, peel the cooked tomatoes (this step can be omitted if desired).

Serve the confit tomatoes (already cooked) drizzled with olive oil, and they can be refrigerated if there are leftovers.