Slow-Roasted Oregano Confit Tomatoes
An explosion of concentrated flavor. These cherry tomatoes are gently dehydrated to lock in their natural sugars—perfect for elevated bruschetta or pasta.
Slow-Roasted Oregano Confit Tomatoes
An explosion of concentrated flavor. These cherry tomatoes are gently dehydrated to lock in their natural sugars—perfect for elevated bruschetta or pasta.
Ingredients
- 14 oz cherry or datterino tomatoes, washed
- 0.7 fl oz extra virgin olive oil
- 0.2 oz granulated sugar
- 0.35 oz dried oregano
- Salt, pepper, and 1 whole smashed garlic clove
Instructions
Precisely halve all tomatoes and combine with the whole smashed garlic clove in a mixing vessel.
Dress the tomatoes with extra virgin olive oil, granulated sugar, dried oregano, salt, and pepper, ensuring uniform, gentle coating.
Line the base of the air fryer basket with perforated parchment paper. Arrange tomato halves with the cut surface oriented upward.
Initiate the cooking process at 285°F (140°C) for a continuous duration of 40 minutes to facilitate dehydration and caramelization.
Upon completion, carefully extract the tomatoes, remove and discard the garlic, and proceed with storage or immediate service on toasted bread.
Nutrition Facts
Amount per 1 servingChef's Tip
"Orienting the tomato halves with the cut side facing upward mitigates juice loss, thereby concentrating flavor within the epidermal structure."