Ninja Foodi Tomatoes

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Roasted Ninja Foodi tomatoes you can dehydrate, pressure cook, use air fryer mode to make sun dried for soup or tomato confit.

Prep Time10

Cook Time45

Course: Side Dish

Cuisine: American

Keyword: ninja foodi, tomatoes

Servings:

Author: Justine

2 c cherry tomatoes or plum tomatoes, sliced in half to dry, kept whole for confit
1/2 c olive oil
1 pinch sea salt
1 pinch oregano
1 pinch basil
1 pinch garlic powder

Dehydrated Ninja Foodi tomatoes - Slice baby plum or cherry tomatoes in half or use tomatoes slices and mix / brush with olive oil, garlic powder, dried oregano, dried basil and salt. Lay in a single layer on racks with skin side down. Dehydrate at 60° C or 140 degrees F. for 3 hours. Flip and dehydrate for another 3 hours. Lay on paper towels for an hour once done and store in a sealed container.
Sun dried Ninja Foodi tomatoes - Using air crisp air fryer mode - Close lid that is attached and preheat at 240 F for 5 minutes. Spray basket and lay tomatoes with olive oil and seasonings in a single layer inside. Close attached lid and set to air crisp for 30 minutes. Then turn the tomatoes over and cook for another 30 minutes. Check every 10 minutes at this time and remove when they are as dried as you'd like.
Ninja Foodi Tomato Confit - Leave tomatoes whole for this or slice in half. Toss with olive oil, seasonings listed + thinly sliced two cloves of garlic + a teaspoon of balsamic vinegar. Layer bottom of the pot with whole cherry tomatoes. Use the bake mode at 120c or 250f for about 45 mins. Mix every 10 mins or so until soft and squishy. Allow to cool fully before you pour into a container. Keep in sealed container in fridge for the week or best if used immediately.