Air Fryer Tomatoes

These air fryer tomatoes are one of my favorite side dishes to make. They come out tender, caramelized, and full of flavor – and they only take about 15 minutes.

The outside gets lightly blistered while the inside stays soft and juicy. A little parmesan on top melts into this golden crust that makes everything even better.

You really don’t need much to pull this off. Some roma tomatoes, olive oil, garlic, a few seasonings, and you’re good to go.

They go great next to grilled chicken, tossed into pasta, or even piled on a slice of crusty bread. One of those recipes you’ll come back to again and again.

Why You’ll Love This Recipe

Perfectly Caramelized Every Time – Scooping out the seeds lets the air fryer blister and caramelize the tomatoes instead of steaming them soggy.

Ready in Under 15 Minutes – From basket to plate these air fryer tomatoes take roughly 12 minutes of cook time total.

The Parmesan Crust Is Unreal – Those last 2 minutes melt the parmesan into a golden crispy layer right on top of each tomato half.

Balsamic Glaze Ties It All Together – That sweet tangy drizzle balances the savory garlic and cheese in a way that tastes restaurant-level fancy.

Ingredients

• 2 lb Roma Tomatoes (about 8 medium)
• 2 tbsp Olive Oil
• 3 cloves Garlic, Minced
• 1 tsp Italian Seasoning
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes
• 1/3 cup Grated Parmesan Cheese
• 2 tbsp Fresh Basil, Chopped
• 1 tbsp Balsamic Glaze

How To Make

Step 1

Cut the roma tomatoes in half lengthwise. Using a small spoon, gently scoop out the seeds and most of the watery pulp from each half. This step is important – it prevents the tomatoes from steaming and helps them caramelize beautifully in the air fryer.

Step 2

Place the tomato halves in a large bowl. Drizzle with olive oil, then add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Toss gently until every tomato half is evenly coated.

Step 3

Preheat the air fryer to 375°F for 2 minutes. Arrange the tomato halves cut-side up in a single layer in the air fryer basket – work in batches if needed so they aren’t crowded.

Step 4

Air fry at 375°F for 8 to 10 minutes, until the tomatoes are tender and the edges are lightly blistered and caramelized. The garlic should be fragrant and golden.

Step 5

Sprinkle the grated parmesan cheese evenly over the cut side of each tomato half. Air fry for an additional 2 to 3 minutes, until the cheese is melted and turns a light golden brown.

Step 6

Carefully transfer the tomatoes to a serving plate. Drizzle the balsamic glaze over the top in a zigzag pattern, then scatter the fresh basil over everything. Serve warm as a side dish alongside grilled meats, tossed into pasta, or piled on top of crusty bread.

Tips

Scoop Out the Seeds Well

This is the most important step in the whole recipe. If you skip it or do a lazy job, the tomatoes will release a ton of liquid in the air fryer and basically steam instead of roast.

Use a small spoon or even a melon baller to scoop out the seeds and that watery jelly-like pulp. You don’t need to scrape them completely clean – just get out the loose stuff so the inside is mostly hollow.

Once you scoop them, place them cut-side down on a paper towel for a few minutes to drain any extra moisture. This little step makes a big difference in how well they caramelize.

Don’t Crowd the Basket

You need to keep the tomato halves in a single layer with a little space between each one. If they’re touching or stacked, the hot air can’t circulate properly and they’ll come out soft and soggy instead of blistered and caramelized.

With 16 halves, you’ll probably need to do two batches depending on the size of your air fryer. It’s worth the extra few minutes.

Also, always place them cut-side up so the seasoning and garlic stay on top and don’t fall through the basket.

Keep the Garlic Pieces Small

Make sure your garlic is minced really fine, not just roughly chopped. Bigger chunks of garlic sitting on top of the tomatoes will burn at 375°F before the tomatoes are done.

Finely minced garlic blends into the olive oil coating and turns golden and nutty instead of bitter and black. If you have a garlic press, this is a great time to use it.

Related Recipes

• Air Fryer Fried Green Tomatoes
• Air Fryer Caprese Chicken Breasts
• Air Fryer Eggplant Parmesan
• Air Fryer Balsamic Glazed Mushrooms
• Air Fryer Bruschetta Chicken

Frequently Asked Questions

Why do I need to scoop out the seeds and pulp?

Roma tomatoes have a lot of watery pulp inside, and if you leave it in, that moisture releases during cooking and basically steams the tomatoes instead of roasting them. You end up with soggy, mushy tomatoes instead of ones with nice caramelized edges.

You don’t have to be super thorough about it – just use a small spoon and scoop out the seeds and the loosest watery bits. Leaving a little behind is totally fine.