Deviled Tomatoes Recipes

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DEVILED TOMATOES



Deviled Tomatoes image

If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you'll really enjoy these deviled tomatoes - a completely vegan rendition.

Provided by Veg Kitchen

Categories     Appetizer

Time 30m

Number Of Ingredients 12

15- to 16- ounce can chickpeas (drained and rinsed)
1/3 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 teaspoons yellow mustard (or more, to taste)
1 teaspoon curry powder (or more, to taste)
Pinch of ground cumin (or more, to taste)
Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives or scallion
8 to 10 ripe plum (Roma tomatoes or other small tomatoes)
Paprika for topping
Shredded romaine lettuce or baby greens (optional)

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.

Nutrition Facts : Calories 146 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 215 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

DEVILED TOMATOES



Deviled Tomatoes image

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

4 firm tomatoes
2 tablespoons unsalted butter
1 garlic clove, crushed
1/2 cup fresh white breadcrumbs
1 tablespoon fresh parsley, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 tablespoon parmesan cheese, grated
salt
fresh parsley sprig

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



Deviled Tomatoes image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 slices bacon, cut into 1/2-inch pieces
1 cup chopped red onion
1 cup chopped green bell pepper
2 cloves garlic, minced
2 jalapeno peppers, seeded and diced
3 large tomatoes, halved
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper
6 slices sourdough bread, toasted
3/4 cup shredded pepper jack cheese

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



Deviled Tomatoes image

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

4 beefsteak tomatoes
½ cup distilled white vinegar
4 teaspoons olive oil
salt and pepper to taste

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

OVEN-DRIED TOMATOES



Oven-Dried Tomatoes image

Provided by Food Network Kitchen

Time 4h30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.

DEVILED TOMATOES RECIPE - (4.6/5)



Deviled Tomatoes Recipe - (4.6/5) image

Provided by á-4939

Number Of Ingredients 11

15 - to 16-ounce can chickpeas, drained and rinsed
1/3 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 teaspoons yellow mustard, or more, to taste
1/2 teaspoon curry powder, or more, to taste
Freshly ground pepper to taste
2 tablespoons finely chopped chives or scallion
8 to 10 ripe plum (Roma) tomatoes
Paprika for topping
Shredded lettuce or baby greens, optional

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.

TOMATES RECHEADOS (PORTUGUESE DEVILED TOMATOES)



Tomates Recheados (Portuguese Deviled Tomatoes) image

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

4 large tomatoes, or
8 small tomatoes
1 cup breadcrumbs
2 garlic cloves, chopped
1/2 cup parsley, chopped
3 tablespoons olive oil
2 eggs
salt, to taste
pepper, to taste

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 EGGS WITH SUN-DRIED TOMATO



Deviled Eggs with Sun-Dried Tomato image

Categories     Egg     Tomato     No-Cook     Cocktail Party     Picnic     Quick & Easy     Buffet     Mayonnaise     Gourmet

Yield Makes 12 deviled eggs

Number Of Ingredients 6

6 hard-boiled large eggs
4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced
1/4 cup bottled mayonnaise
3 tablespoons sour cream
1/2 teaspoon white-wine vinegar
finely chopped fresh parsley leaves for garnish if desired

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.

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