Air Fryer Roasted Cherry Tomatoes
Making air fryer roasted tomatoes is an easy way to use fresh tomatoes with just a few ingredients and a little time. Juicy cherry tomatoes are air fried in olive oil and sea salt, bringing out their intense and robust flavor.
- 1 pint cherry tomatoes (or roma)
- 1 tablespoon olive oil
- ½- 1 teaspoon sea salt
Preheat the air fryer to 400°F (if yours has a preheat setting).
Cut the tomatoes in half (or quarters if using roma tomatoes). Toss with olive oil and ½ teaspoon of the sea salt.
Place on the cooking pan or in the basket in 1 layer. Air fry for 10 minutes, tossing halfway through if preferred (see notes below).
Serve mixed into pasta, on crusty bread, in dips, soups, or salads.
Roma or grape tomatoes can be used in place of cherry tomatoes
In place of the sea salt use regular table salt or himalayan pink salt.
For tomatoes with a few brown and caramelized bites, don't flip or toss them. If you prefer tomatoes that are not browned, give them a toss around the 5 minute mark.
Basket Style Air Fryers: If you have an air fryer basket with a reserve underneath, make sure it's completely clean prior to cooking. You want to use all the juice that bursts out from the tomatoes and drips down under the basket. Don't overcrowd the tomatoes in your basket. The tomatoes should be in 1 layer, and not piled on top of each other.
Tray Type Air Fryers: Use the cooking pan (the one without holes) so that the tomatoes roast in their own juices.
Storing: keep in an airtight container in the fridge for 1 week or the freezer for 2 months. They can also be canned.
Serving: 4oz | Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 885mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 27mg | Calcium: 14mg | Iron: 1mg