Excited to share another recipe from JL’s latest cookbook. (She has some more in the works!)
This is an aromatic tomato recipe that makes a colorful, nutritious side dish. Cook the tomatoes longer and you have quickie stewed tomatoes for sauces and soups. Firm, red tomatoes are ideal, as they stand up to the heat incredibly well. (from The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission.)
- 1/4 cup balsamic vinegar
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 2 large, firm tomatoes, each cut into 4 slices
- Extra-virgin olive oil spray
Pour the vinegar into a shallow dish. Stir in the salt, pepper, oregano, and red pepper flakes.
Dip each tomato slice into the vinegar mixture. Preheat the air fryer to 360°F for 3 minutes.
Arrange the tomatoes, in a single layer, on a grill insert or directly in the air fryer (you should be able to cook 2 to 4 slices at a time, depending upon the size of your air fryer). To increase the cooking capacity, place a rack accessory over the grill insert or basket, which will allow for two layers of tomatoes to cook at once.
Spoon the remaining vinegar mixture over each tomato. Spritz the oil over the tomatoes. Cook at 360°F for 5 to 6 minutes. Remove the tomatoes carefully with a spatula.
No-Oil Option: Omit the olive oil spray.