Air Fryer Tomatoes
These air fryer tomatoes are juicy and melt-in-your-mouth sweet. They only take 10 minutes to make; no fancy ingredients required. Serve them on bruschetta, stir them into pasta or eat them hot with a side of cold yogurt. The options are endless.
Ingredients
- ½ pound cherry tomatoes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Wash the cherry tomatoes and cut them in half.
- Spread them out on a plate or baking tray and gently brush with the olive oil.
- Spray your air fryer insert with olive oil to prevent the tomatoes from sticking to the basket.
- Transfer the cherry tomatoes to the air fryer with the skin side down. Be careful to keep them in one even layer. Don't overlap.
- Air fry at 385° F (195° C) for 8-10 minutes. No need to shake the basket, but do check them a few times.
Notes
- Be sure to keep a close eye on your tomatoes as they cook. They can go from perfect to burnt very quickly. All air fryers are different, so I suggest checking on them several times as they cook. No need to shake the basket.
- Air fryer cherry tomatoes will stay fresh in the fridge for 3-5 days. Store in an airtight container.
- If freezing, allow the air fried cherry tomatoes to cool, transfer to a freezer safe container, and freeze for up to 6 months.
Nutrition
Calories: 41kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 297mgPotassium: 124mgFiber: 0.4gSugar: 1gVitamin A: 277IUVitamin C: 13mgCalcium: 6mgIron: 0.4mg
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