Prep the tomatoes: Rinse and dry thoroughly. For Roma tomatoes, slice lengthwise into quarters and scoop out excess seeds. For cherry or grape tomatoes, slice in half. Aim for even sizes so they dry at the same rate.

Season simply: In a large bowl, toss tomatoes with olive oil, salt, pepper, Italian seasoning, and garlic powder. If your tomatoes taste flat, add the sugar or a few drops of balsamic to boost sweetness.

Arrange in the basket: Line the air fryer basket or tray with parchment made for air fryers or a perforated liner. Place tomatoes cut side up in a single layer. Crowding leads to steaming, so leave a touch of space.

Air fry low and steady: Set the air fryer to 250°F (120°C). Cook for 35 to 50 minutes, checking every 10 minutes after the 30-minute mark. Smaller cherry halves may be done sooner; Roma quarters take longer.

Check for doneness: They’re ready when they’re deepened in color, wrinkly, and chewy but not crisp. They should bend without snapping and have very little surface moisture.

Finish and cool: Let tomatoes cool in the basket for 10 minutes. Residual heat continues to dry them slightly and improves texture.

Optional marinating step: For a richer flavor, toss cooled tomatoes with a splash more olive oil, a pinch of red pepper flakes, and a few torn basil leaves. Let sit 20 minutes before serving.

Store properly: For short-term fridge storage, place tomatoes in a clean jar and cover with olive oil. Add fresh herb sprigs or thin slices of raw garlic if you like, and keep refrigerated.