Best 4 Festive Tomato Wedges Recipes

**Kick off your holiday feast with a burst of flavor and color with our Festive Tomato Wedges, a delightful appetizer that combines the freshness of tomatoes with a tantalizing blend of herbs and spices.**

**This recipe collection features three variations of tomato wedges, each offering a unique taste experience.**

- **Classic Tomato Wedges:** Savor the simplicity of perfectly ripened tomatoes, seasoned with a hint of garlic, basil, and olive oil for a timeless treat.

- **Caprese Tomato Wedges:** Elevate your appetizer game with a combination of juicy tomatoes, creamy mozzarella, and fragrant basil leaves, drizzled with balsamic glaze for a touch of sophistication.

- **Buffalo Tomato Wedges:** Spice things up with a fiery twist! These tomato wedges are coated in a zesty buffalo sauce, topped with crumbled blue cheese, and garnished with a sprinkling of chopped celery for a tantalizingly bold flavor.

Let's cook with our recipes!

FIESTA TOMATO WEDGE SALAD

Fiesta Tomato Wedge Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 pounds mixed tomatoes (different colors), sliced into wedges
1/2 cup olive oil
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/2 bunch fresh cilantro, leaves only

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.

FRIED GREEN TOMATO WEDGES

Fried Green Tomato Wedges image

Wedges hold coating better than sliced rounds. Place the cooked wedges on parchment paper to soak up any excess oil. A great dip to have with this is mayonnaise with lime juice and basil mixed in.

Provided by Krsi Sue

Categories Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups buttermilk
2 eggs
2 tablespoons lime juice
oil, for frying
3 large green tomatoes, wedged

Steps:

Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
Pour oil in frying pan to a depth of 1/2" & heat.
Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
Fry tomatoes until golden brown, about 1 minute on each side.
Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
Sprinkle with a bit of salt while hot.

BAKED TOMATO WEDGES

Baked Tomato Wedges image

These lightly baked tomatoes are served with brunch at Sarabeth's restaurant in New York.

Yield Serves 6

Number Of Ingredients 3

Ingredients

Olive oil
12 plum tomatoes, each cut into quarters
3 tablespoons chopped fresh basil

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.

FRIED GREEN TOMATO WEDGES

Fried Green Tomato Wedges image

Unripe tomatoes usher in hot summer days with this most Southern of dishes.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

2 cups yellow cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
2 cups buttermilk
2 large eggs
2 tablespoons freshly squeezed lime juice (about 2 limes)
Canola oil, for frying
3 large green tomatoes, cut into 1-inch-thick wedges
Basil-Lime Mayonnaise

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.

Tips for Making Festive Tomato Wedges

- Use ripe, firm tomatoes for the best flavor and texture. - Cut the tomatoes into wedges of uniform size so they cook evenly. - Toss the tomato wedges with olive oil, salt, and pepper before roasting. This will help them caramelize and develop a delicious flavor. - Roast the tomato wedges at a high temperature (400°F) for a short amount of time (20-25 minutes). This will help them retain their shape and prevent them from becoming mushy. - Serve the tomato wedges immediately as an appetizer or side dish. They can also be used as a topping for pizza, pasta, or salads.

Conclusion

Festive tomato wedges are a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. They are also a great way to use up ripe tomatoes that are in season. With just a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests.