Roast Tomatoes from the Airfryer

Name: Roast Tomatoes from the Airfryer
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Ingredients: 800 g vine tomatoes; 2 tbsp olive oil; 2 clove garlic; 1 tsp dried thyme; 1 tsp salt; pepper to taste; 1 tbsp balsamic vinegar

A German everyday recipe for the whole country: halved vine tomatoes cook down slowly in the airfryer with garlic and thyme until their juice has thickened and the edges turn dark. The watery summer vegetable becomes a deep red, sweet-and-sour side dish, which a splash of balsamic vinegar at the end rounds off further. For a small quantity the oven does not have to run for an hour; in return the basket holds only a single layer, so larger amounts cook in two batches.

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Cook time

38 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

85 kcal

Calories

2 g

Protein

5 g

Fat

8 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.50 · ~€0.65/serving

Instructions

1
Wash the vine tomatoes, halve them crossways and cut out the hard stalk end with the tip of a knife.
2
Peel the garlic and cut it into thin slices. The slices go between the tomato halves later, so that they do not burn in the hot airflow.
3
Carefully mix the tomato halves with the olive oil, the dried thyme, the salt and the pepper until the cut surfaces glisten thinly.
4
Preheat the airfryer to 160 °C.
5
Set the halves cut side up in the basket in a single layer with space between them and do not stack anything; cook larger amounts in two batches. Spread the slices of garlic between them and cook at 160 °C.
6
Pull out the basket and carry on cooking the tomatoes at 160 °C without turning them, until the edges have sunk in and turned dark. They are not turned, because the halves would lose their juice.
7
Drizzle the tomatoes with the balsamic vinegar and serve them lukewarm.