Stuffed Tomatoes from the Airfryer

Name: Stuffed Tomatoes from the Airfryer
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 piece large firm tomatoes (approx. 120 g each); 1 tsp salt; 60 g breadcrumbs; 60 g grated hard cheese; 1 clove garlic; 1 bunch parsley; 1 tsp dried oregano; pepper to taste; 2 tbsp olive oil

An everyday German recipe that comes to the table all over Germany: large, firm tomatoes are hollowed out, filled with a savoury herb and breadcrumb mixture and cooked until the surface is golden brown. Under the crisp crust the tomato stays soft and juicy, and the basket already smells of garlic and oregano. The small chamber is hot in three minutes and browns the crumbs faster than a full-size oven, but only a few tomatoes will fit side by side.

⏱

Cook time

40 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

207 kcal

Calories

8 g

Protein

11 g

Fat

19 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.40 · ~€1.10/serving

Instructions

1
Cut a lid off the large, firm tomatoes and hollow out the inside with a spoon without damaging the wall. Sprinkle the hollows with half of the salt.
2
Set the tomatoes opening side down on a tea towel and leave them to drain while the filling is mixed. A wet hollow softens the crumbs straight away.
3
Peel the garlic and chop it finely, wash the parsley and cut it finely.
4
Mix the breadcrumbs with the grated hard cheese, the garlic, the parsley, the dried oregano, the remaining salt, the pepper and the olive oil into a crumbly mixture.
5
Fill the tomatoes with the mixture and press it down only lightly so that it stays loose.
6
Preheat the airfryer to 170 °C.
7
Set the tomatoes filling side up in a single layer in the basket with space between them and do not stack anything; cook larger quantities in two batches. Cook at 170 °C.
8
Do not turn the tomatoes, or the filling falls out. Continue cooking at 170 °C until the crumbs are golden brown and the tomatoes are just turning soft.