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Portuguese Stuffed Tomatoes Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

302.4
Calories
132 g
Calories From Fat
14.7 g
Total Fat
2.6 g
Saturated Fat
93 mg
Cholesterol
256mg
Sodium
34.7 g
Carbs
5.9 g
Dietary Fiber
11.4 g
Sugars
10.3 g
Protein
435g
Serving Size (g)
4
Serving Size

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Portuguese Stuffed Tomatoes Recipe

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    I adore tomatoes, so this was right up my alley! I didn't even use these as a side dish, they were my lunch today. used some little Campari tomatoes for this, and I sprinkled the tops with some grated Parmesan cheese after baking. I will definitely be making these again, but next time, I will use fresh toasted breadcrumbs in place of the prepackaged ones. The flavor was good with the prepackaged ones, but I'm certain that the texture of the filling would be much better with the fresh breadcrumbs. In hindsight, I think the filling needs less breadcrumbs and/or more liquid if using the storebought breadcrumbs (the filling was tasty, but a tad thick and dry). Not detracting from my rating, though, because it was my own mistake. The only fresh breadcrumbs I had on hand were Portuguese sweet bread crumbs, and I didn't think those would be appropriate here. As Annacia mentioned in her review, these would also be good with some crumbled sausage, diced ham or some flaked cooked fish in the filling if you wanted to use this as a light meal in place of a side dish. Now I have a really good use for all my garden tomatoes that are just starting to ripen, yay! Thanks for posting! Made for Culinary Quest 2016 Azores Vegetal Challenge for Team Iota Eta Pi

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tomates Recheados (Portuguese Deviled Tomatoes),This is a great Portuguese appetizer. It also can accompany grilled meat or fish very nicely.,I adore tomatoes, so this was right up my alley! I didn’t even use these as a side dish, they were my lunch today. used some little Campari tomatoes for this, and I sprinkled the tops with some grated Parmesan cheese after baking. I will definitely be making these again, but next time, I will use fresh toasted breadcrumbs in place of the prepackaged ones. The flavor was good with the prepackaged ones, but I’m certain that the texture of the filling would be much better with the fresh breadcrumbs. In hindsight, I think the filling needs less breadcrumbs and/or more liquid if using the storebought breadcrumbs (the filling was tasty, but a tad thick and dry). Not detracting from my rating, though, because it was my own mistake. The only fresh breadcrumbs I had on hand were Portuguese sweet bread crumbs, and I didn’t think those would be appropriate here. As Annacia mentioned in her review, these would also be good with some crumbled sausage, diced ham or some flaked cooked fish in the filling if you wanted to use this as a light meal in place of a side dish. Now I have a really good use for all my garden tomatoes that are just starting to ripen, yay! Thanks for posting! Made for Culinary Quest 2016 Azores Vegetal Challenge for Team Iota Eta Pi,Thank you for sharing this lovely recipe Mia. We enjoyed it very much. It was quick and easy to make. A perfect accompaniment for the Pork Adobo and Coriander Sweet Potatoes we served with it. The tomatoes were beautifully roasted and the filling was very tasty. Made for CQ3 – Azores – Vegetable Challenge


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    Steps

    1
    Done

    Preheat Oven to 390f.

    2
    Done

    Cut the Top Off the Tomatoes and Carefully Carve Them Out.

    3
    Done

    Salt and Pepper the Inside, Then Turn Over and Let Drip.

    4
    Done

    Meanwhile, Combine Beaten Eggs, Bread Crumbs, Garlic and Parsley.

    5
    Done

    Place Tomatoes in a Greased Oven Proof Dish and Fill With Egg-Breadcrumb Mixture.

    6
    Done

    Bake at 390 F For About 15 Minutes.

    7
    Done

    Serve Hot.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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