Roasted tomatoes and butter beans are a classic pairing. Using an air fryer for this dish cuts down on cooking time without sacrificing the depth of flavour. The high heat circulation roasts the tomatoes evenly, giving them that slightly blistered skin and soft interior you’d expect from slow roasting in an oven.

Breadcrumbs, which can be tricky to toast perfectly, emerge from the air fryer golden and crisp in minutes.

Serve it as a light lunch with a hunk of crusty bread to mop up the juices, or use it as a hearty side for grilled fish, chicken, or tofu. It can also double as a topping for pasta or risotto, bringing a rustic Mediterranean flair to your meal. For a vegan option, drizzle olive oil instead of butter on the breadcrumbs for the same rich flavour without the dairy. Recipe compliments of Instant Pot.

Ingredients

• 4 large, ripe summer tomatoes
• 1 (720g) jar butter beans
• 30g Parmesan cheese, grated
• 3 slices stale bread, crusts removed
• 2 cloves garlic, sliced
• 10g parsley, finely chopped
• 15 ml olive oil
• 125 ml vegetable stock
• Salt and pepper, to taste

Tips: Omit the parmesan to make this dish vegan. Increase the protein of this dish by blending 150g of tofu with 150 ml vegetable stock (in addition to what’s listed above) and add into the beans before baking.

Method

1. Drain the butter beans, reserving 125ml of the liquid. Discard the rest.
2. Preheat your air fryer to 160°C on the roast function.
Cut the tops off the tomatoes to remove the stems to expose the jelly-like interior. Push slivers of garlic into the exposed tomato flesh.
In a deep roasting tray, suitably sized for your air fryer, spread the drained butter beans and pour the vegetable stock over them.
3. Sprinkle the grated Parmesan cheese on top and stir to combine.
4. Place the prepared tomatoes on top of the beans and stock. Drizzle with olive oil and season with salt and pepper.
5. Roast in the air fryer at 160°C for 35-45 minutes, or until the tomatoes are gooey and soft but still holding their shape. The cooking time may vary depending on the size of the tomatoes.
6. While the tomatoes are roasting, blitz the stale bread in a food processor to make breadcrumbs. Mix in the chopped parsley. Drizzle with the remaining 2.5 ml of olive oil and mix well.
Once the tomatoes are ready, top each tomato with the breadcrumb mixture.
7. Return the tray to the air fryer and cook at 160°C for an additional 7-10 minutes, or until the topping is golden and crispy.
8. Serve the roasted tomatoes and butter beans hot, with a crispy breadcrumb topping.