Preparation

In traditional cooking, tomatoes are the vessel for other ingredients. Here, we're inverting the concept—tomatoes become crispy shells containing a molten cheese core that erupts when you bite through. The air fryer's precision ensures the tomato walls crisp up without collapsing before the cheese melts.

Preparation Steps

1. Slice the top off each cherry tomato (about 1/4 of the tomato). Using a small spoon or melon baller, carefully scoop out the seeds and pulp, leaving a hollow shell. Reserve the tops.
2. In a small bowl, mix the chopped basil, garlic, 2 tablespoons of olive oil, salt, and pepper.
3. Place a piece of mozzarella inside each hollowed tomato. Add a small pinch of the basil mixture on top of the cheese.
4. Mix panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle a small amount on top of each stuffed tomato.
5. Arrange tomatoes in the air fryer basket, standing upright. If needed, create a small foil ring to help them stay upright.
6. Air fry at 375°F for 8-10 minutes. The tomatoes should be softened with slightly charred edges, and the cheese should be completely melted.
7. In the last 2 minutes, add the reserved tomato tops to the basket to crisp them up.

Serving drama: Arrange on a platter and drizzle with balsamic glaze. Place the crisped tops nearby so diners can cap their volcanoes before eating—or not. Warning: the interior will be lava-hot, so let them cool for 2-3 minutes before serving.