Deviled Tomatoes Recipes

DEVILED TOMATOES

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. Arrange on a platter atop a bed of lettuce or baby greens.

DEVILED TOMATOES

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.

DEVILED TOMATOES RECIPE - (4.6/5)

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.

DEVILED TOMATOES

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.

DEVILED TOMATOES

Steps:

• 1. Put two tablespoons butter in a frying-pan and add one-half teaspoon onion juice (or chopped onion), one-half of a tablespoon dry mustard, a pinch of red pepper, one tablesppon sugar, one teaspoon salt (use 1/2), and one tablespoon vinegar. When the sauce is smooth and hot, lay in four of five medium size tomatoes cut in half, and cook until the tomoatoes are tender.