Festive Tomato Wedges Recipes

Steps:

• Put the tomato wedges in a large bowl.
• Mix the olive oil, lime juice, chili powder, cumin, garlic and some salt and pepper in a mason jar and drizzle over the tomato wedges. Scatter over the cilantro. Toss to combine.

Steps:

• In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
• In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
• Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

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:

• Heat the olive oil and garlic in a small skillet over low heat. Stir in the anchovies, and cook about 1 minute.
• Place the tomato wedges in a serving dish, and sprinkle lightly with the salt and pepper.
• Pour the warm dressing over the tomatoes, add the parsley, and toss well to coat. Serve immediately.