Simple Way to Prepare Speedy Crispy Topped Roasted Tomatoe Wedges
Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Make Super Quick Homemade Crispy Topped Roasted Tomatoe Wedges. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Crispy Topped Roasted Tomatoe Wedges, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Topped Roasted Tomatoe Wedges delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Crispy Topped Roasted Tomatoe Wedges estimated approx 10 mins.
To begin with this particular recipe, we must first prepare a few components. You can cook Crispy Topped Roasted Tomatoe Wedges using 13 ingredients and 6 steps. Here is how you can achieve it.
We have lots of fresh garden tomatos and this was something quick, easy and delicious to make with them! They make a good side for most any meal!
Ingredients and spices that need to be Get to make Crispy Topped Roasted Tomatoe Wedges:
- 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.
Steps to make Crispy Topped Roasted Tomatoe Wedges
- Preheat oven to 450. Line a baking sheet with foil, spray foil with non stick spray.
- Line a plate with paper towels place pepperoni on paper towels and cover with another paper towel. Microwave on high about 25 to 30 seconds, until crisp. Remove to clean paper towel to cool, set aside.
- 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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