Tomates Recheados Portuguese Deviled Tomatoes
Elevate your dinner table with Tomates Recheados, or Portuguese Deviled Tomatoes, a delightful blend of coastal and rustic flavors. These stuffed tomatoes are filled with a savory mixture of tender, flaky bacalhau (salted cod), aromatic garlic, sweet onions, and vibrant fresh parsley, enhanced with creamy breadcrumbs and a touch of rich paprika. The tomatoes are baked to perfection, creating a tantalizing dish where the juicy tomato shells balance beautifully with the hearty, flavorful filling. Optional Parmesan adds a golden, cheesy crust for extra indulgence. Ideal as an appetizer, side dish, or light main course, this dish embodies the essence of Portuguese cuisine, marrying simple ingredients with bold, comforting flavors. Prepare to wow your guests with this crowd-pleasing recipe that pays homage to Portugal's culinary heritage!
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Recipe Information
Ingredients
- 6 whole Ripe medium tomatoes
- 300 grams Salted cod fillets (bacalhau), soaked overnight
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 50 grams Breadcrumbs
- 2 tablespoons Heavy cream
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 0.5 teaspoons Salt
- 30 grams Grated Parmesan cheese (optional, for topping)
Instructions
Begin by soaking the salted cod (bacalhau) in plenty of cold water overnight, changing the water 2-3 times to remove excess salt.
Preheat your oven to 190°C (375°F) and lightly grease a baking dish.
Cut the tops off the tomatoes and scoop out the insides with a spoon, creating hollow shells. Reserve the tomato pulp for later.
Place the hollowed-out tomatoes upside-down on a paper towel to drain while preparing the filling.
Bring a pot of water to a boil and cook the soaked cod for 5-7 minutes, or until tender. Drain, remove any skin and bones, and shred the cod into small pieces.
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the shredded cod, reserved tomato pulp, chopped parsley, breadcrumbs, heavy cream, paprika, black pepper, and salt. Mix well and cook for 4-5 minutes, allowing the flavors to blend and the mixture to thicken slightly.
Stuff each hollowed tomato with the prepared filling, pressing it down gently to pack it in.
Place the stuffed tomatoes upright in the prepared baking dish. If desired, sprinkle grated Parmesan cheese on top of each tomato for an extra layer of flavor.
Bake the tomatoes in the preheated oven for 20-25 minutes, or until the tops are golden and the tomatoes are tender but still holding their shape.
Remove from the oven and let the tomatoes cool slightly before serving. Garnish with additional chopped parsley if desired.
Serve warm as an appetizer, side dish, or light main course. Enjoy!
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 23499 mg | 1022% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 27.8 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 620 mg | 48% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
