Tomato Devils 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.

DEVILED TOMATOES

Steps:

• Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don't puree-leave a little texture.
• Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in.
• If you don't have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives.
• Cut the tomatoes in half and scoop out the seedy center with a spoon. You'll be left with a neat shell (save what you've scooped out for another use, such as blending into a juice or sauce).
• Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Arrange on a platter atop a bed of lettuce or baby greens.

TOMATO DEVILS

Steps:

• Toast only one side of bread slices under broiler. Cover to keep fresh and set aside.
• Combine cheese, onions, and green pepper with 2/3 cup of the mayonnaise. Season with garlic salt and cayenne pepper. Refrigerate if making ahead.
• Shortly before serving time, preheat oven to 350*F.
• Spread untoasted sides of bread with remaining 1/3 cup mayonnaise. Top with tomato slices, and then cheese mixture. Sprinkle with bacon.
• Bake 3 to 5 minutes, until bubbly and lightly browned. Serve immediately.

SUN-DRIED TOMATO DEVILED EGGS

Steps:

• Peel eggs, halve lengthwise, and remove yolks. In a food processor combine yolks, all but 2 Tbsp. chopped tomatoes, the mayonnaise, yogurt, vinegar, mustard, garlic powder, and 1/4 tsp. each salt and black pepper. Process until smooth. Spoon or pipe filling into egg whites.
• Top with remaining tomatoes, the herbs, and additional black pepper. Chill, covered, up to 24 hours before serving. Makes 24 deviled eggs.

BACON AND TOMATO DEVILED EGGS

Steps:

• Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
• In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.
• Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
• Place egg mixture in a plastic ziplock bag with a large tip on the end. (You can also just cut about a third of an inch off the bottom of the bag if you don't have a decorating tip.)Fill the egg white halves with the mixture, and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half.
• Chill in the fridge for about a half an hour and then serve.
• If you wanna make a short cut just substitute the ranch dressing, sour cream, tomato paste and half the bacon for Kraft's Tomato Bacon Dressing. I've made it both ways and they are both wonderful.