Tomates Recheados Portuguese Deviled Tomatoes Recipes

PORTUGUESE TOMATO RICE (ARROZ DE TOMATE)

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.

TOMATES RECHEADOS (PORTUGUESE DEVILED TOMATOES)

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

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.