Hot Tomatoe Italian Bistro

626 S Federal Hwy, Deerfield Beach, FL 33441

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
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,

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.


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


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.


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.


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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