DEVILED TOMATOES
Like deviled eggs, deviled tomatoes are carved and the insides mixed with other ingredients, which are put back inside. Except, the inside of the tomatoes are mixed with vinegar and olive oil rather than mayonnaise!
Provided by Junoir Chef
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 5.8 g, Fat 5.1 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 7.5 mg, Sugar 3.9 g
DEVILED TOMATOES
Make and share this Deviled Tomatoes recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
TOMATES RECHEADOS (PORTUGUESE DEVILED TOMATOES)
Make and share this Tomates Recheados (Portuguese Deviled Tomatoes) recipe from Food.com.
Provided by Mia in Germany
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
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.
DEVILED TOMATOES
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
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.
SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)
Make and share this Sopa De Tomate (Portuguese Tomato Soup) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat bacon in a 6 qt saucepan over medium-high heat. Cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside.
- Add sausage to pan. Cook until browned (4-5 minutes), then using a slotted spoon, transfer to bowl with bacon.
- Drain and discard all but 3 tbsp fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized (10-12 minutes). Add garlic and cook 1-2 minutes more.
- Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low. Cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly. (May be cooled completely, refrigerated and made later at this point).
- Working in batches, puree soup in a blender until smooth. Transfer to a very large high-sided skillet and bring to a simmer over medium heat.
- Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes.
- Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.
Nutrition Facts : Calories 375, Fat 27.6, SaturatedFat 9.2, Cholesterol 222.7, Sodium 942, Carbohydrate 17.4, Fiber 3.6, Sugar 8.7, Protein 15.8
PORTUGUESE TOMATO RICE
Make and share this Portuguese Tomato Rice recipe from Food.com.
Provided by SouthernBell2627
Categories Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in saucepan until butter is melted.
- Add onion and garlic and sauté until onion is soft.
- Add chopped tomatoes, cover and simmer for 15 minutes.
- Add broth and bring to a boil, then add rice, cover and simmer for about 20 minutes.
- Salt and pepper to taste.
Nutrition Facts : Calories 194.2, Fat 7.2, SaturatedFat 2, Cholesterol 5.1, Sodium 269.6, Carbohydrate 27.6, Fiber 1, Sugar 1.6, Protein 4.3
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