Roasted Breakfast Tomatoes
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These roasted breakfast tomatoes are a savory, flavorful side. Salting and draining first prevents sogginess. The complete recipe shows you how, with optional parmesan instructions for the last few minutes of cooking.
Ingredients
- 4 firm tomatoes (roma or vine-ripe), halved horizontally
- Olive oil spray
- Salt and pepper
- Italian seasoning or dried thyme
- Grated parmesan (optional, for the last 2 minutes of cooking)
Steps
- 01Cut each tomato in half horizontally (through the equator, not stem to bottom).
- 02Place cut-side up on a plate. Sprinkle with salt and let sit for 5 minutes to draw out excess moisture.
- 03Pat the cut surfaces dry.
- 04Spray with olive oil and season with pepper and herbs.
- 05Ready for the air fryer, cut-side up.
- 06If adding parmesan, sprinkle it on in the last 2 minutes of cooking.
The 5-minute salt and drain step prevents soggy tomatoes. Tomatoes hold a lot of water, and that water needs somewhere to go. Salting pulls it to the surface so you can blot it away before cooking. Without this step, the tomatoes stew in their own juice instead of roasting.
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How to Air Fry It
- 01Preheat air fryer to 380 degrees F.
- 02Slice firm tomatoes in half horizontally.
- 03Lightly spray the cut sides with oil and season generously.
- 04Top each half with grated parmesan or grated parmesan, crumbled feta, or shredded gruyere.
- 05Place in the air fryer basket cut-side up.
- 06Cook for 6 to 8 minutes until the tomatoes soften and the cheese is bubbly.
- 07Serve warm as a flavorful side dish.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 3 days refrigerated. Reheat at 350°F (175°C) for 3 minutes.
Discussion
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