This past summer I found myself asking how I was going to preserve the abundance of grape tomatoes I had from my garden. Sun drying was the only thing I could come up with but problem was, there wasn’t any sun. Air fryer to the rescue! I have a small air fryer so I wrote this up for 5 ounces (12 grape tomatoes) so that it would be easy to do in small batches. Store in an airtight container in the freezer for re-hydrating or pack in oil and store in the refrigerator for salads, soups, sauces, etc.
- 5 ounces red grape tomatoes, halved
- ¼ teaspoon olive oil
- salt to taste
Preheat an air fryer to 240 degrees F (115 degrees C).
Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down.
Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes.
Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.
Preparation time: 5 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 20 mins
Servings: 2 – Yield: 2 servings