Best 4 Tomates Recheados Portuguese Deviled Tomatoes Recipes
In the realm of culinary delights, Portuguese cuisine stands tall with its diverse and flavorful dishes. Among its many gems, Tomates Recheados, also known as Portuguese Deviled Tomatoes, holds a special place. These delectable tomatoes, hollowed out and stuffed with an irresistibly savory filling, embody the essence of Portuguese culinary creativity. Our collection of Tomates Recheados recipes offers a tantalizing journey through taste and tradition, showcasing variations that cater to every palate. From the classic recipe that bursts with the goodness of ground beef, rice, vegetables, and herbs to the vegetarian version that offers a delightful medley of flavors, these recipes promise an unforgettable dining experience. Prepare to be captivated by the perfect balance of tangy tomatoes, savory fillings, and the irresistible aroma that fills your kitchen as you embark on this culinary adventure.
Here are our top 4 tried and tested recipes!
PORTUGUESE TOMATO RICE (ARROZ DE TOMATE)
The original recipe adapted from 'Food of Portugal' calls for seeding the tomatoes before cooking. But - we didn't seed the tomatoes, and the finished rice was still fantastic. However, if you prefer, you can seed your tomatoes.
Provided by Martha
Time 1h5m
Number Of Ingredients 9
Steps:
- In a medium pot with a tight-fitting lid, melt bacon fat in the oil over medium high.
- Add onions and garlic and cook for 2 minutes.
- Add tomatoes with their juice, cover and simmer for 30 minutes.
- Add stock, bring to a boil and add rice, salt and pepper.
- Cover and after it comes to a boil, lower to a gentle simmer and cook 20 minutes covered.
- Remove from heat and fluff with fork before serving.
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.
PROVENCAL TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
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
Tips:
- Choose firm and ripe tomatoes that are free of blemishes.
- Use a sharp knife to cut the tops off the tomatoes and scoop out the pulp, leaving a 1/2-inch thick shell.
- Season the tomato pulp with salt, pepper, and any other desired spices or herbs.
- Fill the tomato shells with the prepared filling. The filling can be anything from a simple mixture of bread crumbs and cheese to a more complex recipe like the one provided in the article.
- Bake the stuffed tomatoes in a preheated oven until the filling is heated through and the tomatoes are tender, about 25-30 minutes.
- Serve the stuffed tomatoes hot or at room temperature.
Conclusion:
Tomates Recheados, or Portuguese Deviled Tomatoes, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With so many different variations of the recipe, there is sure to be a version of Tomates Recheados that everyone will enjoy. So next time you are looking for a new and exciting dish to try, give Tomates Recheados a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
