Air Fryer Tomatoes
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This is what I make when I’ve got a handful of tomatoes on the counter and no real plan for them. They take about 10 minutes start to finish and they go from sitting there, one day away from turning bad, to something I actually want to eat.
I didn’t set out to make air fryer tomatoes a regular thing, but they turned into one of those sides I reach for without even thinking about it. Whole cherry tomatoes, a little oil and herbs, and the air fryer does the rest.
Why I keep coming back to them
I only need a handful of simple ingredients and they’re done in 10 minutes flat, and that’s counting the time the air fryer takes to preheat. I love a recipe I don’t have to overthink that still turns out right every time.
Leaving the tomatoes whole helps too. There’s no chopping, no real prep, and barely any dishes. Ben always cleans up when I cook, so the easy cleanup is one more reason he’s a fan. Once you roast tomatoes in the air fryer, you kind of stop bothering with the oven for it.
The air fryer is honestly my secret weapon for getting the kids to eat their veggies. When I’m trying to win over a picky eater (kid or grown one), I’ve got a whole lineup of air fryer recipes I fall back on, like my air fryer cauliflower, air fryer corn on the cob, and air fryer vegetables.
What goes in
- Cherry tomatoes – I like vine cherry tomatoes since they’re easy to lift in and out of the basket, but loose ones work just fine.
- Olive oil – This helps them roast evenly and get that blistered skin without drying out.
- Fresh herbs – I use a mix of rosemary, basil, and parsley, but mix and match based on what you have.
- Salt and pepper – Just enough to bring out the natural tomato flavor.
That’s five ingredients, counting the salt and pepper.
How I roast them
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
I get the air fryer preheating to 400 degrees F while I grab all the ingredients. I use small tomatoes like cherry or grape because they roast more evenly than bigger roma ones that go mushy in spots.
Add the tomatoes right to the basket and drizzle the olive oil over them, then give them a quick toss so every one is lightly coated. I put everything right in the air fryer so there’s no bowl needed, which is half the reason I love these. That even coat of oil is what keeps them from shriveling. I sprinkle the herbs, salt, and pepper over the top and leave the tomatoes whole, skins on. When I air fry tomatoes that way, the skins blister while the inside stays soft and juicy.
Keep them in a single layer and give them room for air to flow in the basket. If they’re packed too tight, they steam instead of roast and you lose that little char. If I want to make cleanup even easier, I line the basket with parchment first.
Air fry them for 4 to 5 minutes, until the skins are just starting to split and the tomatoes are tender. I try to get them onto a plate to cool, but Ben usually grabs a handful straight out of the hot basket before they make it that far. I’ve stopped fighting it.
Easy ways to switch them up
- Use a different tomato. Cherry, grape, and roma all work. Bigger ones need 1 to 2 extra minutes and cherry tomatoes burst sooner. I’ve even air fried green tomato slices this way.
- Add a little garlic powder. It gives them a deeper savory taste, the same way I use it in my air fryer mushrooms. For even more garlic, drizzle some garlic parmesan sauce over the top after.
- Melt cheese on top. I sprinkle a little Parmesan or mozzarella on while they’re still hot so it melts right in.
- Make them spicy. A pinch of red pepper flakes, or a drizzle of my hot honey sauce after cooking for heat with a little sweet.
- Swap in dried herbs. When I’m out of fresh, dried works and still tastes great.
Where they actually end up
The best part is I almost never finish them in one sitting. Whatever’s left lands on top of something else the next day for lunch.
- Pesto chicken wrap is my go-to. I swap the sun dried tomatoes for these air fryer roasted tomatoes, and it works in just about any wrap.
- Baked penne pasta gets a spoonful on top with some burrata and fresh basil. They fit right into my marry me chicken pasta too.
- BLT pasta salad is my personal favorite. Instead of raw cherry tomatoes, I roast them first, then toss them in.
Stuff people ask me
How do I keep them from bursting too much?
The trick is not overcrowding the basket and keeping the temperature in check. When they’re packed too tight, they steam instead of roast, which makes them split more than I want. I also make sure they’re lightly coated in olive oil, which helps the skins soften and blister instead of splitting open.
Why aren’t mine charring?
If they aren’t charring, the basket is probably too full. I keep mine in a single layer with a little space so the hot air can move around each tomato.
How do I store leftovers?
I let them cool all the way, then transfer them to an airtight container in the fridge. They keep well for about 3 to 4 days, though they never last that long in my house.
What’s the best way to reheat them?
I pop them back in the air fryer at 400 degrees F for a few minutes so they warm up without going too soft. The oven works for a bigger batch. I skip the microwave since it tends to make them mushy.
More air fryer veggies for summer
- Air fryer stuffed peppers
- Air fryer eggplant parmesan
- Air fryer squash
- Air fryer hamburgers
- Air fryer chicken legs
- Air fryer hot dogs
Roasted Air Fryer Tomatoes
Equipment
Ingredients
- 1 pound cherry tomatoes, I used ones on the vine but you can use loose tomatoes too
- 1 tablespoon olive oil
- 1-2 teaspoons chopped fresh herbs, such as rosemary, basil, and parsley
- Salt and pepper to taste
Instructions
- Preheat the air fryer to 400 degrees F
- Place the cherry tomatoes in the the air fryer basket, then drizzle them with olive oil, sprinkle the chopped herbs overtop, and sprinkle with salt and pepper.
- Air fry them for 4-5 minutes, or until the skins are just starting to split and tomatoes are tender.
Notes
- For the most even results, use cherry or grape tomatoes. Bigger ones like roma work too, they just need 1 to 2 extra minutes.
- Keep the tomatoes in a single layer so they roast instead of steam.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat in the air fryer at 400 degrees F for a few minutes. I skip the microwave so they don’t go mushy.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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