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Roasted Romano and Jalapeño Crusted Tomatoes
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A picture of Roasted Romano and Jalapeño Crusted Tomatoes.

Roasted Romano and Jalapeño Crusted Tomatoes

fenway
fenway @Fenway

Here is a fast and delicious sude dish, Tonaties roasted until tender while the Romano Topping forms a wonderful crust in top.

Here is a fast and delicious sude dish, Tonaties roasted until tender while the Romano Topping forms a wonderful crust in top.

Read more

Roasted Romano and Jalapeño Crusted Tomatoes

fenway
fenway @Fenway

Here is a fast and delicious sude dish, Tonaties roasted until tender while the Romano Topping forms a wonderful crust in top.

Here is a fast and delicious sude dish, Tonaties roasted until tender while the Romano Topping forms a wonderful crust in top.

Read more
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Ingredients

  • 3fresh Roma tomatoes, cut in half
  • 1/2 cupfresh grated Romano cheese
  • 2roasted fresh jalapeño, chopped
  • 1 teaspoonItalian seasoning
  • 1 tablespoongarlic infused olive oil
  • to tasteSalt and pepper
  • Sliced green onions for garnish
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Steps

  1. 1

    Preheat the oven to 400, line a bakking pan with foil, spray foil with non stick soray

  2. 2

    Place tomatoes on prepared pan, sprinkle with salt and pepper and drizzle with garlic oil

    A picture of step 2 of Roasted Romano and Jalapeño Crusted Tomatoes.
  3. 3

    Combine Romano, Italian seasoning and jalapeños in a bowl

    A picture of step 3 of Roasted Romano and Jalapeño Crusted Tomatoes.
  4. 4

    Divide Romano mixture evenly on top if tomatoes

    A picture of step 4 of Roasted Romano and Jalapeño Crusted Tomatoes.
  5. 5

    Roast in the oven until cheese is melted and tomatoes are just tender but holding their shape, 35 to 45 munues

  6. 6

    Serve hit garnished with green onions

    A picture of step 6 of Roasted Romano and Jalapeño Crusted Tomatoes.
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fenway
fenway @Fenway
on May 10, 2018 02:11
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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