Baked Tomato Wedges Recipes

Steps:

• Place tomato wedges in a large bowl. Place remaining ingredients in a blender; cover and process until blended. Pour dressing over tomatoes and toss gently. Chill before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Cut potatoes into wedges. Rinse and pat dry. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated.
• Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag. Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet.
• Bake in the preheated oven until golden brown and starting to crisp, 20 to 25 minutes.

Steps:

• Combine all ingredients except tomatoes,in a screw top jar,cover and shake.
• Place tomato wedges in a bowl and pour marinade over all.
• Stir gently to coat.
• Chill several hours,stirring once.

Steps:

• Preheat oven to 300°F. Lightly brush heavy large baking sheet with oil. Arrange tomatoes on baking sheet. Lightly brush with oil. Sprinkle basil over. Season with salt and pepper.
• Bake tomatoes until tender, about 30 minutes. Transfer to platter; serve.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
• For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
• While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
• For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
• While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
• To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.