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. Dusted with salt, spices, and garlic, they are savory, slightly sweet, tangy, and maintain their juiciness.
I crave these tomatoes, so different variations are on our dinner table at least once a week. In the recipe card at the end of this post, you will see several different preparation options (including with breadcrumbs or cheese).
One of my favorite things about this air fryer tomato recipe is its versatility. Try it with different spices and paired with everything from breakfast to grilled fish to see what you like best.
What You'll Need
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- Fresh Tomatoes If you can find them, I like to use heirloom tomatoes because of their unusual and beautiful colors. Regular beefsteak tomatoes, roma tomatoes, and other varieties will also work well here. Canned tomatoes are not recommended.
- Herbs Dried herbs like thyme, oregano, basil, Italian seasoning, or Herbs de Provence are all great in this recipe. You can use fresh thyme or oregano, too - I would use about half of the recommend amount in the recipe.
- Garlic I used fresh minced garlic for this recipe. Garlic powder will work, too, if you are not using an Italian seasoning with garlic already present. Just add a light sprinkling.
- Olive Oil Brushing a tiny bit of olive oil on the tomatoes adds a bit of flavor and helps prevent the garlic from burning.
- Kosher Salt My recommendation is to use the brand Diamond Crystal because it allows you to easily adjust without oversalting. It is shaped in flakes as opposed to grains, which means it has a less concentrated salty flavor by volume.
How to Prepare
Step One Cut the tomatoes in half, remove the stem and thick part of the core and pat dry.
Step Two Sprinkle herbs and salt on the cut side of the tomato.
Step Three Brush olive oil and minced garlic over top.
Step Four Add parchment paper to the base of the fryer basket for easier cleaning. Place the tomatoes in the basket. Set air fryer to 350°F and cook for 10 to 12 minutes.
Step Five Carefully remove from the air fryer basket and serve right away.
Sliced Tomatoes Instead of halved tomatoes, cut into slices. Cook for 6 minutes at 375°F.
Cheesy Tomatoes Add 1 to 2 tablespoons of shredded cheese on top of each cut side of a tomato before cooking. Cook with the cheese side up at 350°F for 8 to 10 minutes.
I like mozzarella here, but honestly, you can use any shredded cheese you have on hand.
Breaded Tomatoes Brush halved tomatoes with a bit of olive oil and sprinkle with panko bread crumbs, dried herbs, and salt. Cook at 375°F for 6 to 8 minutes.
How to Store
Cooked tomatoes can be stored in the fridge for 3 to 5 days.
Store the tomatoes in an airtight container and be sure to get them in the fridge within 2 hours of cooking for food safety reasons.
Yes you can! I usually put these in the oven for about 15 to 20 minutes at 425°F. Oven temperatures can differ, though, so you may need slightly less or more time.
Absolutely. Add shredded cheese of your choice to the cut half of each tomato half before cooking. To add breading, sprinkle breadcrumbs (I like panko) and seasonings to the cut half of the tomato.
You can. Feel free to make them in advance and seal in an airtight container in the fridge for 3 to 5 days.
I reheat these in the microwave most often for 1 to 2 minutes. You can also reheat them in the oven at 350°F for about 10 minutes.
Yes, but the texture may suffer. You can freeze these tomatoes for up to 4 months (without cheese or breading).
- Store your tomatoes on the counter before cooking, not in the fridge. The texture of tomatoes is adversely affected by cold temperatures. Cold tomatoes may affect cook times as well.
- Store tomatoes stem down prior to cooking. This helps prevent moisture loss and may prevent mold growth around the stem.
- Instead of cutting tomatoes through the center lengthwise, cut through the center widthwise (see photos above). This way, you can cut out the thick bit of core under the stem that can be too tough to eat.
How to Serve
These tomatoes are an easy, adaptable side. Try some of the suggestions below to create a complete meal.
Chicken - Serve these air fryer tomatoes with Italian Chicken Cutlets and rice or pilaf.
Breakfast - I love the idea of an English breakfast, but to make it simple at home, try just having these tomatoes with some fried eggs and toast (and bacon if you want it!)
Steak - Have these tomatoes alongside a seared or grilled steak.
Bowls - Add these on top of a grain bowl or protein-based bowl of your choice, like this Warm Grain Bowl with Goat Cheese and Greens.
Boards - Try adding these tomatoes to a cheese or charcuterie board.
Recipes You'll Love
If you're in the mood for more tomatoes, try these recipes:
Air Fryer Tomatoes
For Cheesy Tomatoes
- 2 tablespoons shredded cheese such as mozzarella, cheddar, jack, or others
For Breaded Tomatoes
- 2 tablespoons breadcrumbs panko
- 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.
- 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.