Name: Maple-Roasted Tomatoes
Ingredients: 10 ounces cherry tomatoes (halved); Kosher salt; 2 tablespoons maple syrup; 1 tablespoon vegetable oil; 2 sprigs fresh thyme (stems removed); 1 garlic clove (minced); Freshly ground black pepper

Maple-Roasted Tomatoes

Years ago, I ate maple-roasted tomatoes based on a recipe from a “sugar shack” family—those who tap and process maple syrup from trees—based outside Montreal. They would drizzle the fresh maple syrup over tomatoes, then roast them for hours and hours over low heat until they were super sticky and dehydrated. I love the recipe as is, but always wanted to see if I could make them faster. Thanks to the air fryer, I finally got my wish. The tomatoes dry out and condense in a similar way as the original method, while the fryer’s high heat caramelizes them lightly with the maple syrup. These little gems are great to pop in your mouth like candy throughout the day, or spoon them over a salad with toasted walnuts and goat cheese for an extra-special salad.

Portions:2

Recept afdrukken

Ingrediënten

Instructies

Place the tomatoes in a colander and sprinkle liberally with salt.
Let stand for 10 minutes to drain.
Transfer the tomatoes cut-side up to a 7-inch round cake pan insert, metal cake pan, or foil pan, then drizzle with the maple syrup, followed by the oil.
Sprinkle with the thyme leaves and garlic and season with pepper.
Place the pan in the air fryer and cook at 325°F until the tomatoes are soft, collapsed, and lightly caramelized on top, about 20 minutes.
Serve straight from the pan or transfer the tomatoes to a plate and drizzle with the juices from the pan to serve.

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Recipe Category Airfryer / Side Dish

Maple-Roasted Tomatoes