Easy Homemade Crispy Topped Roasted Tomatoe Wedges Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Crispy Topped Roasted Tomatoe Wedges here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
Crispy Topped Roasted Tomatoe Wedges is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Crispy Topped Roasted Tomatoe Wedges is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Crispy Topped Roasted Tomatoe Wedges Recipe
- 2 large red ripe firm fresh tomatoes
- 1 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup grated pepper jack cheese
- 1/2 tsp granulated garlic, or garlic powder
- 1 tsp italian seasoning spice blend
- 1/4 tsp black pepper and salt to tiaste
- 1/2 tsp granulated sugar
- 1/4 tsp red pepper flakes
- 12 slices of pepperoni
- 1 tbsp chopped fresh herbs, I used a combination of basil, chives and parsley.
How To Make Easy Homemade Crispy Topped Roasted Tomatoe Wedges Recipe
Preheat oven to 450. Line a baking sheet with foil, spray foil with non stick spray.
In a medium bowl combine butter, olive oil, panko crumbs. Parmesan cheese, pepperjack cheese, garlic, italian seasoning, pepper, sugar, red pepper flakes and salt to taste.
Core tomatos, cut each tomato into wedges, about 6 to 7 wedges for each large tomato.
Dip top of each tomato wedge in butter/oil mixture. Roll tops in seasoned panko/cheese crumbs..press lightly to adhere. Place on prepared pan in a single layer, don't crowd.
Bake 10 to 15 minutes until crumbs are golden brown and tomatos just tender, but holding their shape. Transfer to a serving plate. Garnish with the crisp pepperoni, crumbled and fresh herbs, serve hot.
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