If you’re looking for an easy way to enjoy delicious summer tomatoes without turning on the oven, these air fryer tomatoes are for you
Ingredients
Tomatoes
2 tomatoes medium to large, sliced in half
1 tablespoon olive oil extra virgin
1 teaspoon dried herbs like thyme, oregano, basil, Herbs de Provence, or Italian seasoning
1 teaspoon kosher salt
For Cheesy Tomatoes
2 tablespoons shredded cheese such as mozzarella, cheddar, jack, or others
For Breaded Tomatoes
2 tablespoons breadcrumbs panko
Dusted with salt, spices, and garlic, they are savory, slightly sweet, tangy, and maintain their juiciness.
Instructions
Tomatoes
Slice tomatoes in half, remove stem, and cut out thick part of core (see photos in body of blog for reference).
Sprinkle with salt and herbs.
Mince garlic and add to olive oil. Brush on the cut side of the tomatoes.
Line basket of air fryer with parchment paper. Place tomatoes in basket cut side up.
Insert basket. Turn air fryer to 350°F and set for 10 to 12 minutes.
For Cheesy Tomatoes
After steps 1 through 3 above, add shredded cheese to cut side of tomatoes and cook at 350° for 8 to 10 minutes.
For Breaded Tomatoes
After steps 1 through 3 above, add panko breadcrumbs and cook at 375°F for 6 to 8 minutes.
For Sliced Tomatoes
Instead of slicing tomatoes in half, create even, thick slices. Add salt, olive oil, garlic, and spices to the top side of the tomato.
Add parchment paper and tomatoes to basket and cook at 360°F for 6 minutes.
For Oil Free Tomatoes
Follow steps 1 through 4 omitting the olive oil.
Notes
Estimates calories are for two halves of a tomato with olive oil, herbs, and garlic. Calorie values will differ for added cheese or breadcrumbs.
Try different dried herbs to see what you like best.
Cooked tomatoes can be stored for 3 to 5 days in the fridge and reheated in the microwave or at 350°F in the oven.
It is possible to freeze cooked tomatoes for 4 months (without cheese or breadcrumbs), though the texture may be altered after defrosting.
