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Hot Tomatoe

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Food & Drink
626 South Federal Highway, Deerfield Beach, FL 33441 626 South Federal Highway, Deerfield Beach Directions
+19544806464
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About this Business

  • Cuisine
    Italian, Bistro, European, American, Mediterranean
  • Meals
    Breakfast, Lunch, Dinner
  • Price
    $15-$30
  • Cuisine
    Italian, Bistro, European, American, Mediterranean
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Available
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Vegan Options
    Yes
  • Show Less

Tips

93 Tips
Verified
Report | 6 years ago
not enough servers
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Verified
Report | 6 years ago
GREAT FOOD
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Verified
Report | 6 years ago
Don't judge the customer by the groupon
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Verified
Report | 6 years ago
Not so good, food average and expensive
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Verified
Report | 6 years ago
Food was okay. Service was not.
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Verified
Report | 6 years ago
The customer service was overtly poor and lacking. Will not patron this place ever again!
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Verified
Report | 6 years ago
It was the best homemade Italian food Icluding homemade pasta! What a fantastic meal and evening we had. My husband is from an Italian family and is picky about his Italian food- he could not stop talking about the food- even told his mother which of course did not make her happy!
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Verified
Report | 6 years ago
Highly recomend this to others
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Verified
Report | 6 years ago
NIce place!
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Verified
Report | 6 years ago
The food is great. I will recommend your restaurant to my friends
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From Our Editors

Hot Tomatoe is keeping it vegan and keeping it healthy with fresh ingredients and unique combinations. If you're looking for a little Italian fare, then Hot Tomatoe can help you out as they slice up some of the best pizza pies in the area. Purchase some pizzas for your upcoming pizza night and savor authentic-style pizzas from Hot Tomatoe.

When you park in one of the nearby options, you can keep your car safe during your visit.

map
Hot Tomatoe
Hot Tomatoe

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 entree, 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 Entree
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

Tiramisu
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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