Roasted Tomatoes
Air-fryer roasted Roma tomatoes tossed with olive oil, garlic, basil, and oregano. Ready in 28min (prep 10min, cook 18min).
⏱️ Prep: 10 min🍳 Cook: 18 min
Ingredients
| 8 | Roma tomatoes, each cut into 1-inch rounds | |
| 2 tablespoons | 30 ml | olive oil |
| 2 | cloves garlic, crushed | |
| 1 tablespoon | 15 ml | dried basil |
| 1 tablespoon | 15 ml | dried oregano (or herbes de Provence) |
| — | salt and ground black pepper |
Instructions
- Set CrispLid on top of inner steel pot and plug in.
- Toss tomatoes, olive oil, garlic, basil, oregano, salt, and black pepper together in a large bowl until tomatoes are evenly coated.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet. Place a round piece of parchment paper into the CrispLid fryer basket. Transfer tomatoes to CrispLid fryer basket, arranging in a single layer and working in batches as needed.
- Set to 350°F (180°C). Cook for 15 minutes; flip tomatoes and continue cooking until desired doneness is reached, 3 to 5 minutes more. Lift the lid using the handle and set it on the silicone mat.
Mealthy Tip: Add a touch of chile oil for a little extra heat!