Air-Fryer stuffed tomatoes are a recipe made with simple ingredients but very tasty. You can serve them as an appetizer or as a main course.
The filling is prepared very quickly by blending the tomato pulp together with anchovies, capers, pecorino, stale bread and basil — a mix of flavors and freshness.
For this recipe use firm ramato tomatoes, but ripe enough. This is a versatile dish and the filling can be customized to your liking and to suit the tastes of the whole family. Now let’s see how to prepare it.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for Air-Fryer Stuffed Tomatoes
- 6 ramato tomatoes
- 3 tbsp capers (salt-packed)
- 6 fillets anchovies in oil
- 1 clove garlic
- 6 leaves basil
- 3 tbsp pecorino romano (grated)
- 1/2 cup stale bread (broken into pieces)
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
What you need to prepare the air-fryer stuffed tomatoes
- 1 Hand blender
- 1 Teaspoon
- 1 Knife
- 1 Cutting board
- 1 Air fryer
- 1 Baking tray
Steps
Start by desalting the capers. Wash and dry the tomatoes and, on a cutting board, remove the top.
Using a teaspoon, being careful not to break them, scoop out the tomatoes to recover the pulp.
Salt the hollowed tomatoes and place them upside down to drain while you prepare the filling.
Place the pulp of all the tomatoes in the blender with the other ingredients: anchovies, capers, basil leaves, clove of garlic, a pinch of salt and pepper.
Add the broken stale bread and the pecorino and a drizzle of extra virgin olive oil.
Blend well.
With the mixture obtained, fill the tomatoes and transfer them to a baking tray. Drizzle a little extra virgin olive oil.
Place the tray in the air fryer and cook at 338°F for 20 minutes.
The stuffed tomatoes are ready and you can serve them!
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Storage and variations of Air-Fried Stuffed Tomatoes
You can store the stuffed tomatoes in the refrigerator, in their tray well sealed with cling film or in an airtight container, for a few days. You can replace the stale bread with breadcrumbs and the pecorino with Grana Padano or Parmesan. You can add oregano to the mixture if you like.
