Roasted Ninja Foodi tomatoes can be dehydrated, baked, or air-fried to create sun-dried tomatoes for soups, sauces, or spreads. This versatile technique is one of the easy Ninja Foodi recipes that produces rich, concentrated tomato flavor useful on pizza, in pasta sauces, or as a bruschetta topping.
If you cook Italian food from scratch, roasting tomatoes is often the first step to deepen flavor. The Ninja Foodi gives several ways to achieve a roasted, slightly smoky result. Dried tomatoes add an intense tang to dishes, while cooked-down tomatoes make a lovely base for sauces and confits.
Ninja Foodi Tomatoes Recipe
No-rack method: Tomato confit is delicious and simple. Layer the bottom of the pot with whole cherry tomatoes, pour in 1/2 cup olive oil, add two thinly sliced garlic cloves, a pinch of sea salt, a teaspoon of balsamic vinegar, and a few thyme sprigs. Toss gently, then use Bake mode for about 45 minutes at a moderate temperature until the tomatoes are soft and yielding.
This confit can be used to make a pressure-cooker spaghetti sauce in the same pot or allowed to cool and stored. Properly refrigerated, it will keep about a week; frozen, it lasts much longer.
How to dehydrate tomatoes in Ninja Foodi
For dehydrated tomatoes, halve cherry or baby plum tomatoes (or use thin slices). Lightly brush or toss with olive oil and season with garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Arrange in a single layer on dehydrator racks with the skin side down.
Dehydrate at 60°C (140°F) for about 3 hours, flip, and continue for another 3 hours. When finished, place the pieces on paper towels for an hour to absorb surface oil and let them cool completely before sealing in an airtight container.
Sun-dried tomatoes
The main difference between sun-dried and roasted tomatoes is drying time and final texture. If you plan to use them in a sauce, leave a bit of softness so they don’t become rock-hard. For toppings like pizza or baked breads, dry them fully to a firm, chewy texture.
Storing sun-dried tomatoes long term
To store long-term, ensure the tomatoes are completely dry with no residual moisture—aim for a jerky-like consistency. Let them cool fully, then place in a thick freezer bag, remove as much air as possible, and keep in a cool, dark place below 60°F. Stored this way, they can last 6–9 months.
Tomatoes and Onions
You can roast tomatoes together with other vegetables using the air crisp function. Whole tomatoes, jalapeños, and onions roast well and can then be blended into salsas. Diced yellow onions tossed with olive oil on Bake mode will cook alongside tomatoes without changing the timing much.
How long to cook tomatoes in Ninja Foodi
Cooking time depends on the chosen mode, tomato size, and desired texture. Expect anywhere from about 45 minutes for a confit to several hours for full dehydration. The advantage of the Ninja Foodi is you can check frequently and stop when they reach your preferred doneness.
How long to roast tomatoes in air fryer for soup
To make a rich sun-dried tomato soup, roasting or confiting the tomatoes first deepens the flavor. Use the confit approach—toss with olive oil, seasonings, and roast until very soft (around 45 minutes). Then puree for a smooth, flavorful soup.
Can you can tomatoes in Ninja Foodi?
No. Electric pressure cookers like the Ninja Foodi are not designed for home canning. They cannot reliably replicate the high temperatures, pressure control, or jar capacity required for safe water-bath or pressure canning. Use a dedicated stovetop pressure canner and follow tested canning guidelines for preserving tomatoes.
Use Air Crisp, Dehydrate, or Bake depending on the result you want: Bake for tomato confit, Dehydrate for low-temperature drying, and Air Crisp for a quicker sun-dried texture.
Use Air Crisp at a low temperature to mimic dehydration. This works well for tomatoes as well as other items like beef jerky or dehydrated chicken treats.
Ninja Foodi Tomatoes
Print Recipe
Equipment
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1 Ninja Foodi
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Dehydrator racks (4) if dehydrating or air frying
Ingredients
- 2 c cherry tomatoes, or plum tomatoes, sliced in half to dry or kept whole for confit
- 1/2 c olive oil
- 1 pinch sea salt
- 1 pinch oregano
- 1 pinch basil
- 1 pinch garlic powder
Instructions
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Dehydrated Ninja Foodi tomatoes – Slice baby plum or cherry tomatoes in half or use thin slices. Toss or 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 (140°F) for 3 hours, flip, and dehydrate for another 3 hours. After finishing, set the tomatoes on paper towels for an hour to absorb excess oil and cool before storing in an airtight container.
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Sun-dried Ninja Foodi tomatoes – Use Air Crisp mode. Preheat at 240°F for 5 minutes with the attached lid closed. Lightly oil and season tomatoes and place in a single layer in the basket. Air crisp for 30 minutes, turn the tomatoes, and cook another 30 minutes. Check every 10 minutes during the second half and remove when they reach your preferred dryness.
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Ninja Foodi tomato confit – Leave cherry tomatoes whole or halve them. Toss with olive oil, seasonings, two thinly sliced garlic cloves, and a teaspoon of balsamic vinegar. Layer the bottom of the pot with the tomatoes and bake at about 120°C (250°F) for roughly 45 minutes, stirring every 10 minutes until soft and jammy. Let cool fully before transferring to a sealed container; refrigerate for up to a week or use immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.