Air Fryer Sausage-Stuffed Cherry Tomatoes

Name: Air Fryer Sausage-Stuffed Cherry Tomatoes
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 20 whole (400 g) cherry tomatoes, fresh, halved lengthwise, centers scooped out with a small spoon, leaving ¼-inch-thick shells; 8 oz (225 g) Italian sausage, bulk (or casings removed), at room temperature, casings removed if needed; ¼ cup (30 g) panko breadcrumbs; ¼ cup (25 g) Parmigiano-Reggiano cheese, freshly grated; 2 cloves (10 g) garlic cloves, fresh, minced very finely; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; ½ whole (30 g) large egg, at room temperature, lightly beaten; ¼ teaspoon (1½ g) kosher salt; pinch black pepper, freshly ground; ⅛ teaspoon (½ g) red pepper flakes (optional); 1 teaspoon (5 ml) olive oil

From the MyKitchenBank Kitchen

Crispy-topped, juicy cherry tomatoes stuffed with savory Italian sausage, breadcrumbs, and melted Parmesan cheese. Air-fried until the tomatoes are tender and the filling is hot throughout, these bite-sized appetizers deliver bold flavor in every pop. Ready in under 25 minutes with minimal prep.

Prep: 12 min
Cook: 13 min
Total: 25 min
Makes: 20 stuffed tomatoes (4–5 per person)

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Ingredients

4 servings

20 whole (400 g) cherry tomatoes, fresh, halved lengthwise, centers scooped out with a small spoon, leaving ¼-inch-thick shells
8 oz (225 g) Italian sausage, bulk (or casings removed), at room temperature, casings removed if needed
¼ cup (30 g) panko breadcrumbs
¼ cup (25 g) Parmigiano-Reggiano cheese, freshly grated
2 cloves (10 g) garlic cloves, fresh, minced very finely
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
½ whole (30 g) large egg, at room temperature, lightly beaten
¼ teaspoon (1.5 g) kosher salt
pinch black pepper, freshly ground
⅛ teaspoon (0.5 g) red pepper flakes (optional)
1 teaspoon (5 ml) olive oil

Equipment (6)

Air fryer (4-quart or larger)
Small skillet (8-inch / 20 cm)
Small mixing bowl
Small spoon for scooping
Paper towels
Meat thermometer (optional but recommended)

Steps

Before you start

Remove the sausage from its casing so you can crumble it easily
Pat the cherry tomatoes dry with paper towels to remove excess moisture
Preheat your air fryer to 375°F (190°C) for 2 minutes while you prep

1
Prepare the tomato shells
- Pat the cherry tomatoes dry with paper towels.
- Place them on a cutting board and slice each one in half lengthwise (so you have two halves with a stem end).
- Using a small spoon or a ½ teaspoon measuring spoon, gently scoop out the seeds and juice from each half, leaving a shell about ¼ inch thick.
- Set the hollowed-out tomato halves on fresh paper towels to drain any remaining liquid.
- You should have 40 halves total.
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Ready when: Tomato shells are hollowed and dry to the touch
Tip: Work gently so you don't crack the shells. If any shell breaks, save it for a different use; use only intact halves.
2
Brown the sausage
- Heat the small skillet over medium heat.
- Add the Italian sausage (removed from casings or bulk) and cook, breaking it up with a wooden spoon as it cooks, for 4–5 minutes.
- The sausage should be fully cooked through with no pink remaining and reach an internal temperature of 160°F (71°C) when checked with a meat thermometer.
- Stir frequently to ensure even cooking and break it into small (½-inch) crumbles.
- Once done, transfer it to a small mixing bowl and let it cool slightly, about 1 minute.
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Ready when: Sausage is cooked through with no pink, reaches 160°F (71°C) internal temperature, broken into small crumbles
Tip: Use a meat thermometer to confirm the sausage has reached a safe temperature. Don't overcrowd the pan; if your sausage sticks, you can add a tiny splash of water to deglaze and continue breaking it up.
3
Mix the filling
- To the cooked sausage in the bowl, add the panko breadcrumbs, grated Parmigiano-Reggiano, minced garlic, chopped parsley, lightly beaten egg, kosher salt, black pepper, and red pepper flakes (if using).
- Stir gently with a fork or small spoon until everything is combined and the mixture looks evenly distributed.
- The filling should be moist but hold together.
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Ready when: All ingredients are evenly mixed and no streaks of egg remain
Tip: Don't overmix; you want the filling to stay light and not become dense.
4
Stuff the tomatoes
- Working with one tomato half at a time, place it on a clean surface with the hollow side facing up.
- Using a small spoon (about ½ teaspoon), carefully fill each tomato shell with the sausage mixture, mounding it slightly but not pressing down.
- You should have enough filling for all 40 tomato halves.
- As you fill them, transfer each to a plate or parchment-lined tray.
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Ready when: All tomato halves are filled and arranged
Tip: If the filling starts to warm up and soften, chill it in the fridge for 2–3 minutes so it holds together better when spooning.
5
Prepare for air fryingOven 375°F / 190°C
- Lightly brush or rub the olive oil onto the filled tomatoes.
- You can use your fingers or a small pastry brush to dab just a tiny bit of oil on the top and sides of each filled tomato.
- Preheat your air fryer to 375°F (190°C).
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Ready when: Air fryer display shows 375°F and is preheated
Tip: A light touch with the oil prevents the tomatoes from becoming greasy. The oil helps the breadcrumbs toast evenly.
6
Air fry in batchesOven 375°F / 190°C
- Carefully place the stuffed tomatoes in the air fryer basket in a single layer, fill-side up.
- If they don't all fit, you will need to work in two batches.
- Do not overcrowd.
- Air fry at 375°F (190°C) for 8–10 minutes.
- The tomato shells should be softened and slightly blistered, and the filling should be hot throughout.
- The breadcrumbs should be light golden and crispy on top.
- If working in batches, transfer the first batch to a warm plate and repeat with the remaining tomatoes.
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Ready when: Tomato shells are blistered and soft, filling is hot, breadcrumbs are golden and crispy
Tip: Check after 7 minutes if your air fryer cooks quickly; cooking times vary by model. The tomato skin should have a few brown spots and be soft to a gentle poke.
7
Rest and serve
- Let the air-fried tomatoes rest for 1–2 minutes on a clean plate or platter so they firm up slightly and cool just enough to handle.
- Serve warm, either on toothpicks, a platter for passing, or as a first course.
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Ready when: Tomatoes have cooled enough to touch gently
Tip: If serving immediately, place on a warm serving platter to keep them at the ideal temperature for your guests.

Good to know

Tips

Dry your tomato halves thoroughly after scooping to prevent steaming instead of crisping in the air fryer.
Use a meat thermometer to verify the sausage reaches 160°F (71°C) for food safety, especially important since the filling won't be rechecked after mixing.
If your air fryer basket is small, don't worry about cooking in two batches—the second batch can wait at room temperature for a few minutes and will only need 1–2 more minutes to catch up.
For a spicier kick, increase the red pepper flakes to ¼ tsp or add a pinch of cayenne to the filling.
These are best eaten warm, but they hold up surprisingly well at room temperature for a casual appetizer spread.

Make ahead

Stuff the tomatoes up to 4 hours ahead and refrigerate in an airtight container. Air fry directly from cold for 1–2 minutes longer (9–12 minutes total). You can also cook them up to 2 hours ahead and reheat at 325°F (160°C) for 2–3 minutes to recrisp the topping.

Storage & reheating

Store leftover stuffed tomatoes (if any) in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F (160°C) air fryer for 2–3 minutes to restore the crispy topping, or enjoy at room temperature. Do not freeze; the tomato texture becomes mushy after thawing.

Substitutions

Italian sausage, bulk (or casings removed) → ground pork (4 oz / 115 g) mixed with 1 tsp Italian seasoning and ½ tsp garlic powder. Creates a similar herbaceous sausage flavor; brown the same way to 160°F (71°C) internal temperature and proceed.
panko breadcrumbs → grated Pecorino Romano cheese (¼ cup / 25 g) mixed with 2 tbsp plain breadcrumbs. Adds a sharper, more assertive cheese flavor and still crisps beautifully.
Parmigiano-Reggiano cheese, freshly grated → Grana Padano or aged Asiago, freshly grated. Both provide similar nutty, umami flavor and melt well at high heat.
fresh flat-leaf parsley → fresh basil, finely chopped, or 1 tbsp fresh oregano leaves. Basil or oregano shifts the flavor profile slightly but stays true to Italian tradition.