Tomates Recheados (Portuguese Deviled Tomatoes)

"This is a great Portuguese appetizer. It also can accompany grilled meat or fish very nicely."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Leggy Peggy photo by Leggy Peggy
Ready In:




  • 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.

Questions & Replies

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  1. Muffin Goddess
    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. I 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
  2. Baby Kato
    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
  3. Artandkitchen
    So yummy! I used 6 medium tomatoes and I also made half more portion of filling for 3 peoples as this was the side dish (veggies + carbs) to our grilled chicken breasts! The preparation is easy as assembling of the ingredients is almost no work. To make this easier to be filled I added about 2 tablespoons milk and 3 tablespoons grated cheese and I pressed it in my hands. The breadcrumbs I used were dry roasted in advance. The result was terrific and was filling enough for us 3.
  4. Leggy Peggy
    Made this for one for breakfast this morning. Used one egg, one tomato, two tablespoons each of breadcrumbs and parsley, and one clove of garlic. I sprayed the baking dish, so was able to cut way back on the amount of oil. Excellent dish. Thanks for posting.
  5. Annacia
    This was delicious. I had dinner alone last evening and the tomato dish really hit the spot. What I had was the tiny Sunburst tomatoes (red and yellow) all ripe, plump and yummy. Being so small I couldn't clean the centers completely but I don't think the recipe suffered from it any. I added a bit of crumbled veggie sausage to round out the nutrition profile and taste as this was my whole meal. Used as a side you certainly wouldn't need to add any kind of protein, it's very tasty on it's own.



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