Air Fryer Tomatoes

Juicy, savory tomatoes quickly prepared in the air fryer for an easy, versatile side dish ready in under 15 minutes

5 from 21 votes

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Course: Side Dish

Cuisine: American

Prep Time: 2

Cook Time: 12

Total Time: 14

Servings:

Calories: 118kcal

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

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 12 minutes. Check the tomatoes for doneness. If you would like them more cooked, air fry for an additional 2 to 3 minutes.

After steps 1 through 3 above, add shredded cheese to cut side of tomatoes and cook at 325° for 12 to 15 minutes.

After steps 1 through 3 above, add panko breadcrumbs and cook at 375°F for 6 to 8 minutes.

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.

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.