Caramelized garlic-flavored olive oil tastes heavenly, and this confit tastes best when served over a crusty baguette or bread. This air fryer tomato garlic confit is best for those farm-fresh tomatoes and basil leaves. Store in an air-tight container for all-year-round use.
What is Confit?
Confit cooking is a french term for cooking. This is a slow-roasting method where meat products are cooked in their fat. However, we can always use good-quality olive oil when making tomato confit. The most popular vegetarian confits are garlic, tomato, and shallots. They taste deliciously sweet and aromatic after the roasting process.
Why Air Fryer Confit?
Traditionally the confit is simmered in the oven till juicy tomatoes release their juice in the olive oil, and caramelized garlic makes the oil more flavorful. However, the arrival of an air fryer in our kitchen has made a few things easier and quicker. When I made this air fryer confit, I didn’t find the taste any less then the traditional one. Purists, please don’t get annoyed with me. Well, it is suitable for today’s busy life, and the best part is that you can make it fresh and spread that on the bread to relish it.
You may want to check these popular air fryer recipes of mine,
Air-fried Spicy Potato Wedges Air Fried Cauliflower Manchurian Easy Vegan Air Fryer Fajita
What ingredients do we need for this?
Cherry Tomatoes-Fresh sweet garden ripe cherry tomatoes for the win. Garlic -Cloves of garlic, bulbs of garlic, or anything that will work in this recipe. Fresh Basil leaves Extra Virgin Olive Oil Red Pepper Flakes Salt Crushed Black Pepper
What to serve with Confit?
Drizzle on top of whipped feta dip. Roasted garlic makes all the difference here. Top off on some toast and relish it with the evening tea or coffee. Any grilled or baked meat will taste amazing. Serve as a salad dressing, and enjoy. Make fresh Caprese pasta and enjoy it with a slice of rustic bread. Drizzle over some grilled tofu or paneer for extra flavor. Roasted eggplant will taste much better with tomato confit and goat cheese.
