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Hot Tomatoe

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626 S. Federal Highway Deerfield Beach, FL 33441

954-480-6464

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New Times Broward-Palm Beach
Recommended
Best Inexpensive Italian Restaurant
Award Winner 1999

626 S. Federal Highway Deerfield Beach FL 33441

Cuisine(s): Italian

Price: $$ $$

Payment Types: MasterCard, Visa, American Express, cash
Attire: casual

Features: Banquet Facilities, Catering, Kid Friendly, Patio/Sidewalk Dining, Private Party, Smoking, Takeout, Wheelchair Accessible

Serving: Dinner
Alcohol: Full bar

Reservations: Accepted

Parking: Lot Available

Description

This cozy, family-oriented neighborhood spot in Deerfield serves a well-rounded antipasto and creamy pasta fagioli soup. Eggplant Parmesan and chicken and veal dishes are tasty; gnocchi, however, is outstanding. Just don't let the kids try the rum-flavored tiramisu (they might develop a taste for it), and don't use Hot Tomatoe's sign to teach them how to spell tomato.

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1999 | Best Inexpensive Italian Restaurant

The spelling on the sign may not be so hot, but the pasta fagioli is, and at the end of the day, that's what matters: a good, hearty bowl of white bean soup for less than $3. Homemade mozzarella and roasted red peppers, along with fabulously supple gnocchi, also soothe the belly and the wallet. Perhaps the biggest treats are the chicken Marsala and fish piccata dishes, sauced -- and priced -- just so. In a county rife with Italian restaurants, there's one sure way to beat the competition:... More »

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Main Menu

Antipasti

House Antipasto
fresh mozzarella cheese, roasted red peppers, grilled vegetables roasted red peppers and tomatoes

Eggplant Rollatini
thin sliced eggplant rolled with ricotta cheese and spinach, topped with marinara sauce and baked

Mozzarella Caprese
house made fresh tomatoes, basil

Pasta E' Fagioli Soup
totally vegetarian

Fried Calamari
dusted with flour and deep fried, served with a diavola sauce.

Mediterranean Salad
house greens, mozzarella cheese, red peppers, gorgonzola cheese grilled eggplant, garbanzo's, pepperoncini peppers, olives and tomatoes tossed with our house dressing

Side House Salad
mixed greens served with our house dressing

Pasta E' Fagioli Soup
as an entrée, large bowl plus fresh baked bread.

Penne Puttanesca
penne pasta tossed with capers, tomatoe sauce, gaeta olives.

Linguini Clams.
red or white garlic and olive oil

Linguini Calamari
red or white garlic and olive oil. finished with a fresh pomodoro sauce.

Cheese Ravioli
finished with a fresh pomodoro sauce

Penne Norma
penne pasta tossed with grilled eggplant, fresh mozzarella cheese and tomatoe sauce

Portobello Ravioli
made especially by us!

Eggplant Rollatini Entrée
thin sliced eggplant stuffed with spinach, ricotta cheese,

Main Courses

Sunday Sauce
select cuts of beef, pork, simmered for hours with tomatoe sauce over rigatoni.

Linguini Sausage
italian sausage tossed with tomatoe sauce over linguini.

Gnocchi Pomodoro
delicate potato pillows tossed with fresh tomatoe sauce.

Shrimp Marinara
shrimp sauteed with tomatoe 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.

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 tomatoe sauce over linguini spiced or not

Eggplant Parmigiana
thin sliced eggplant layered with mozzarella cheese and tomatoe sauce then baked, served with pasta

Baked Penne
penne pasta tossed with ricotta cheese , mozzarella topped with tomatoe sauce then baked.

Chicken Sorrentino
breast sauteed and topped with eggplant, prosciutto and mozarella cheese, finished with a white wine tomatoe sauce.

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

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

Chicken Marsala
breast sauteed with domestic mushrooms and marsala wine.

Chicken Parmigian
traditionally done.

Veal Parmigiana
traditionally done.

Veal Piccata
veal medallions sauteed with capers olive oil white wine and lemon.

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

Veal Marsala
veal medallions sauteed with domestic mushrooms and marsala wine. sides broccoli, escarole, broccoli rabe, dandelion

Desserts

Tiramisù
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.

Canoli
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 kitchen

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

Gelato
he 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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Hot Tomatoe

626 S. Federal Highway Deerfield Beach, FL 33441

954-480-6464

Description

1999 | Best Inexpensive Italian Restaurant

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