Best 3 Tomates Rellenos Tapas Recipes

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Tomates rellenos or stuffed tomatoes are a traditional Spanish tapa or appetizer consisting of hollowed-out tomatoes stuffed with a variety of ingredients, typically a mixture of rice, minced meat, and vegetables, and then baked in sauce. This delightful dish is a symphony of flavors and textures, offering a satisfying combination of juicy tomatoes, savory fillings, and a rich, flavorful sauce. Whether you're seeking a delightful party snack or a flavorful main course, "tomates rellenos tapas" are a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

TOMATO RELLENOS



Tomato Rellenos image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 15

2 cups water
1 cup long grain white rice, washed
1 teaspoon salt
1 bay leaf
6 large tomatoes
3 tablespoons olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 jalapeno chilies, seeded, chopped
1/8 teaspoon ground cloves
1/4 cup chopped fresh cilantro
1/2 cup coarsely chopped almonds, toasted
1/4 cup dried currants
Olive oil

Steps:

  • Bring water, rice, salt and bay leaf to a boil in heavy medium saucepan. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed about 20 minutes. Remove from heat. Fluff with fork. Cool.
  • Preheat oven to 450 degrees F. Cut 1 inch slice from top of each tomato; reserve tops. Working over bowl to catch juices, remove pulp from tomatoes, leaving shell intact. Strain seeds from juices. Finely chop tomato pulp and reserve with juices. Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 5 minutes. Add garlic, jalapeno and cloves and stir 1 minute. Add reserved tomato pulp and juices. Stir until most of liquid evaporates. Stir in cilantro, almonds, currants and rice. Season to taste with salt and pepper. Place tomatoes in individual ramekins. Divide filling among tomatoes. Top each with tomato top. Brush tomatoes with oil. Place ramekins on baking sheet. Bake until tomatoes are tender, about 10 minutes. Serve hot.

TOMATES RELLENOS - TAPAS



Tomates Rellenos - Tapas image

This is one of the tapas recipes that I use either as a appetizer or side dish or just a snack. Adjust the amounts of ingredients and seasonings to your taste.

Provided by Bellinda

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

6 small tomatoes
3 eggs, hard-boiled, mashed
4 tablespoons aioli (or mayonnaise)
salt, pepper
1 tablespoon parsley, chopped
olive oil

Steps:

  • Cut the tops off the tomatoes and maybe a slice off the bottom so you can stand them flat.
  • Remove the insides of the tomatoes with a spoon or knife.
  • Mix the eggs, aioli, salt, pepper and parsley.
  • Fill the tomatoes. Replace the tops, sprinkle with some olive oil and black pepper.
  • tips: if the mixture seems too soft you might have to add some bread crumbs. If you are using mayonnaise instead of aioli, season it with garlic.

Nutrition Facts : Calories 53.4, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 39.9, Carbohydrate 3.8, Fiber 1.1, Sugar 2.6, Protein 4

TOMATES RELLENOS



Tomates Rellenos image

This one is a simple recipe, very handy when preparing a barbeque or a picnic party. Tomatoes here are used as a container for a delicious Spanish stuffing. If you don't like garlic, you can use plain mayonnaise instead of allioli (typical spanish garlic mayonnaise). Cookimg time is refrigeration time.

Provided by Thea

Categories     Spanish

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

8 small tomatoes or 3 tomatoes
4 hard-boiled eggs, cooled and peeled
6 tablespoons aioli or 6 tablespoons mayonnaise
salt and pepper
1 tablespoon parsley, chopped
1 tablespoon white breadcrumb, if using large tomatoes

Steps:

  • Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
  • Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
  • Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper to prevent them from drying out. Cover with plastic wrap and keep.
  • For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
  • Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

Tips:

  • Choose the right tomatoes. Look for firm, ripe tomatoes with no blemishes. Roma tomatoes are a good choice because they are firm and have a good flavor.
  • Prepare the tomatoes properly. Cut the tops off the tomatoes and scoop out the pulp and seeds. Be careful not to cut too deeply into the tomatoes, or they will fall apart.
  • Use a variety of fillings. There are endless possibilities for fillings, so get creative! Some popular options include rice, beans, cheese, meat, and vegetables.
  • Cook the tomatoes until they are heated through. You can bake, fry, or grill the tomatoes, depending on your recipe. Make sure to cook them until they are heated through, but not so long that they become mushy.
  • Serve the tomatoes immediately. Tomates rellenos are best served immediately, while they are still hot and juicy.

Conclusion:

Tomates rellenos 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. So next time you're looking for a new and exciting recipe, give tomates rellenos a try! You won't be disappointed.

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