Air Fryer Roasted Tomatoes
Air Fryer Roasted Tomatoes are sweet, juicy, and bursting with flavor, transforming ordinary tomatoes into extraordinary gems of concentrated taste in just minutes. These versatile flavor bombs can elevate pasta dishes, brighten salads, or stand alone as a simple, flavorful side dish that even the pickiest eaters will devour.
Equipment
- Air Fryer
Ingredients
- 2 pounds ripe tomatoes medium-sized, halved (approximately 8-10 tomatoes)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced (or 1 teaspoon garlic powder for a milder flavor)
- 1 teaspoon dried Italian herbs (or 1 tablespoon fresh herbs like basil, thyme, or oregano, finely chopped)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar optional, for extra sweetness
- 1 teaspoon maple syrup or honey optional, enhances caramelization
Instructions
- Wash your tomatoes thoroughly under cold water. Cut them in half horizontally (through the equator rather than through the stem) to expose the maximum seed surface.
- Place the tomato halves cut-side down on paper towels for 2-3 minutes to drain excess juice.
- In a large bowl, gently toss the tomato halves with olive oil, minced garlic, herbs, salt, and pepper. If using, add the balsamic vinegar and maple syrup or honey. Ensure each tomato half is evenly coated.
- Place the seasoned tomatoes cut-side up in your air fryer basket, ensuring they don't overlap (work in batches if necessary).
- Set your air fryer to 375°F (190°C) and cook for 12-15 minutes. Check at the 10-minute mark for smaller tomatoes. Look for slightly shriveled edges with caramelized tops while still maintaining some juiciness in the center.
- Allow the tomatoes to rest in the air fryer basket for 2 minutes after cooking before serving.
Notes
Roma tomatoes work beautifully, but any variety will do—cherry tomatoes create sweet bursts of flavor (reduce cooking time by 2-3 minutes), while heirloom varieties offer unique color variations and flavor profiles.
For an oil-free option, substitute olive oil with vegetable broth or a light spritz of cooking spray.
Room-temperature tomatoes roast more evenly than refrigerated ones. Let them sit out for 30 minutes before preparation.
Refrigerate in an airtight container for up to 5 days, or freeze in single layers then transfer to freezer bags for up to 3 months.
Nutrition
Calories: 85kcalCarbohydrates: 8gProtein: 1.5gFat: 5.4gSodium: 310mgFiber: 2.3gSugar: 5.1gVitamin A: 20IUVitamin C: 35mg
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