Best 3 Tomates Recheados Portuguese Deviled Tomatoes Recipes

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.

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.

SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)

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.