Burst Roasted Tomatoes
Burst Roasted Tomatoes feature cherry tomatoes, smashed garlic, fresh thyme, and olive oil; air fry at 400°F for 15 minutes until blistered and jammy.
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Method
- 1
Toss tomatoes with olive oil, smashed garlic, thyme, red pepper flakes, salt, and pepper.
- 2
Place in an oven-safe dish that fits your air fryer (to catch the juices).
- 3
Air fry at 400°F for 12-15 minutes until tomatoes are blistered and bursting.
- 4
Spoon over crusty bread with basil and burrata, or toss with pasta.
Pro tip. Use an oven-safe dish, not the bare basket — you want to capture all those jammy juices. They're liquid gold on bread or pasta.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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