Deviled Tomatoes Recipes

Steps:

• Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.
• Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.

Steps:

• Preheat oven to 350°F/175°C.
• Grease a 9-inch square baking pan.
• Cut 1/3 slice off top of each tomato.
• Reserve tops for "lids".
• Remove seeds from each tomato.
• Melt butter in a saucepan.
• Add garlic, breadcrumbs and chopped parsley; mix well.
• Remove from heat.
• Add cayenne pepper, paprika, mustard, cheese and salt; mix well.
• Spoon mixture into tomatoes and form in neat mounds, pressing gently in shape with fingertips.
• Put reserved "lids" on top.
• Arrange tomatoes, cut sides up, in greased pan, and bake for 15 minutes.
• Garnish with parsley sprigs and serve hot.

Steps:

• In a large skillet over medium heat, cook the bacon until crisp, about 6 minutes. Transfer the bacon to paper towels and reserve the drippings in the skillet. Add the onions, bell peppers, garlic and jalapenos to the skillet. Cook, stirring occasionally, for 5 minutes.
• Meanwhile, scoop the flesh out of the center of the tomatoes and chop, reserving the shells. Add the chopped tomatoes to the skillet and stir in the oregano. Season with salt and pepper and cook for 2 minutes.
• Position an oven rack in the center of the oven and heat the broiler.
• Put the bread slices in a 9-by-13-inch baking dish. Top each slice of bread with a tomato half. Divide the vegetable mixture evenly among the tomato halves. Top the tomatoes with the bacon and cheese. Broil until the cheese is melted, about 3 minutes.
• A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Try deviled eggs in a new way: Pipe the filling onto potatoes! Mash the yolks of 12 hard-boiled eggs with 1/2 cup mayonnaise and 2 teaspoons Dijon mustard; season with salt and pepper (save the egg whites for an egg salad). Boil 12 baby potatoes in salted water until tender; halve lengthwise. Pipe the yolk mixture on top of the potatoes and sprinkle with paprika and chives.

Steps:

• Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don't puree-leave a little texture. Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in. If you don't have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives. Cut the tomatoes in half and scoop out the seedy center with a spoon. You'll be left with a neat shell (save what you've scooped out for another use, such as blending into a juice or sauce). Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Serve on a platter atop a bed of lettuce or greens.

Steps:

• Preheat oven to 390°F.
• Cut the top off the tomatoes and carefully carve them out.
• Salt and pepper the inside, then turn over and let drip.
• Meanwhile, combine beaten eggs, bread crumbs, garlic and parsley.
• Place tomatoes in a greased oven proof dish and fill with egg-breadcrumb mixture.
• Bake at 390 F for about 15 minutes.
• Serve hot.

Steps:

• Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.