Hot Tomatoe Menu

Name: Hot Tomatoe
Telephone: (954) 480-6464
Price range: $$$

(954) 480-6464

Order from Grubhub

626 S Federal Hwy, Deerfield Beach, FL 33441

Italian

$$$$$

Main

Antipasti

House Antipasto

fresh mozzarella cheese, roasted red peppers, grilled vegetables, roasted red peppers and tomato

Eggplant Rollatini

eggplant rolled with ricotta cheese, spinach, baked in italian clay with melted mozzarella

Mozzarella Caprese

house made fresh tomatoes, basil

Pasta E` Fagioli Soup

totally vegetarian. made to order

Fried Calamari

dusted with flour, flash fried, served with diavola sauce

Mediterranean Salad

house greens, mozzarella cheese, red peppers, gorgonzola cheese, grilled eggplant,garbanzo beans, pepperoncini, peppers, olives and tomato tossed with our house dressing

Side House Salad

mixed greens served with our house dressing

Side Caesar

our own secret dressing

Penne Puttanesca

penne pasta tossed with capers, tomato sauce, gaeta olives

Linguini Clams

red or white garlic and olive oil

Linguini Calamari

red or white garlic and olive oil

Cheese Ravioli

finished with a fresh pomodoro sauce

Penne Norma

penne pasta tossed with grilled eggplant, mozzarella cheese and tomato sauce

Portobello Ravioli

made especially for us

Main Courses

All Entrees Include A Side Of Pasta, Salad, Bread.

Sunday Sauce

select cuts of beef, pork, simmered for hours with tomato sauce over rigatoni

Linguini Sausage

italian sausage tossed with tomato sauce over linguini

Gnocchi Pomodoro

delicate potato pillows tossed with fresh tomato sauce

Shrimp Marinara

shrimp sauteed with tomato sauce over linguini spiced or not

Pesto Gorgonzola

penne tossed with chicken and a gorgonzola pesto cream

Pesto Gorgonzola

penne tossed with shrimp and a pesto gorgonzola cream

Penne Enzo

tossed with onion, peas, shrimp in a light cream

Elsa's Pane-Cotto

escarole and bean tossed with sausage and chunks of large toasted bread, ""an old world neapolitan dish""

Zuppa Di Pesce

shrimp, clams, calamari, mussels, sauteed then tossed with tomato sauce over linguini spiced or not

Eggplant Rollatini

thin sliced eggplant stuffed with spinach, ricotta cheese baked in italian clay

Eggplant Alla Parmigiana

thin sliced eggplant layered with mozzarella cheese and tomato sauce baked in italian clay

Baked Penne

penne pasta tossed with ricotta cheese, mozzarella topped with tomato sauce baked in italian clay

Chicken

Sorrentino

breast sauteed and topped with eggplant, prosciutto and mozzarella cheese, finished with a white wine tomato sauce

Mediterranean

breast sauteed with dried plums, dried apricots, pepperoncini peppers and red bell peppers finished with a splash of white wine

Francaise

dipped in a light egg wash and finished with a lemon butter sauce

Marsala

breast sauteed with domestic mushrooms and marsala wine

Parmigiana

traditionally done

Veal

Parmigiana

traditionally done

Piccata

veal medallions sauteed with capers, olive oil, white wine and lemon

Alla Sorrentino

veal medallions topped with eggplant, prosciutto, and melted mozzarella cheese, finished in a white wine pomodoro sauce

Alla Marsala

veal medallions sauteed with domestic mushrooms and marsala wine. vegetables: dandelions broccoli rabe, broccoli, escarole

Dolci

Desserts

TiramisÃƒÂ¹

italian for ""pick me up"" , it's made with savoiardi (otherwise known as lady finger biscuits) dipped in espresso coffee, layered with a whipped mixture of mascarpone, marsala, and sugar and topped with cocoa.

Cannoli

shells of fried pastry dough, filled with a sweet, creamy filling of ricotta cheese blended with a combination of vanilla, chocolate chips, marsala wine, rosewater and other flavorings.

Italian Bread Pudding (Budino Di Pane)

bread pudding originally came about because frugal cooks in the 11th and 12th centuries grew tired of wasting the stale bread that was left hanging around the kitchens. the recipe was developed by the cooks of the ""cucina povere"" (kitchen of the poor) who tried to make good use of every last morsel of food and not waste any. instead of throwing it out, the cooks soaked the bread in water and mixed it with a variety of other ingredients, forming the ""poor manÃ¢??s pudding.""

Sfogliatelle Santa Rosa (In Season)

created in the monastery of santa rosa in conca dei marini in the province of salerno, italy, in the 17th century, are shell or cone shaped filled pastries with ricotta, candied fruit,citrus, and dusted with powdered confectioners sugar. ""sfogliatelle"" means ""many leaves/layers,"" the pastry's texture resembling leaves stacked on each other.

Il Pasticiotto (In Season)

the small cream cheese pie, is made with vanilla custard or ricotta cheese and a few chocolate chips for good measure.

Gelato (In Season)

the plural is gelati, and it is italy's regional variant of ice cream. the history of gelato dates back to the 16th century, where bernardo buontalenti, a native of florence, delighted the court of caterina dei medici with his creation.

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