Scalloped Tomatoes
This Scalloped Tomatoes recipe is an old fashioned tomato bread casserole that has so much flavor in each bite. It’s a retro family favorite dinner or side dish that’s delicious any time of the year. Plus, it uses less than 10 ingredients!
Scalloped Tomatoes are so tasty any time of the year. This vintage casserole recipe is one that’s been loved in my family time and time again. We use the ripest tomatoes we can find depending on the season.
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When the ripe tomatoes are tossed with bread and baked, it makes a tomato pudding bake that’s truly irresistible. Add some cheese and fresh herbs and you’re in for a treat!
This tomato pudding uses only 7 ingredients and is prepped in just 20 minutes. So it’s easy to get on the table as dinner or as a side dish for a busy week, or in the summertime when you want to spend time outdoors.
If you love a casserole, well we have some you should definitely try. Our Reuben Casserole, viral Cheesy Broccoli Chicken and Rice casserole, and fan favorite Chicken and Swiss Casserole are all so delicious.
Table of Contents
Why You’ll Love this Recipe
- Less than 10 ingredients. This easy dinner recipe or side dish has less than 10 approachable ingredients that are easy to find at the store.
- Perfect for leftover bread. If you have any bread that’s going stale, it’s great to use in this recipe that’s similar to a tomato bread pudding.
- Customize the flavors. Add your favorite fresh herbs and spices to this tomato casserole. We love Italian seasoning, thyme, and rosemary as well.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Olive oil: Savory cooking fat for the bake.
- Cubed sourdough or Italian bread: The best is to let the bread be a day old or dry out overnight prior to making the recipe.
- Plum tomatoes: They’re best in the summertime, but plum tomatoes are also fairly ripe all year long for great flavor.
- Garlic cloves: Adds those sweet and savory garlic notes.
- Granulated sugar: A little bit rounds out the acidity of the tomatoes.
- Basil leaves: Gives a fresh herb garnish and finish to each bite.
- Grated parmesan cheese: Adds saltiness and cheesiness that compliments the tomatoes so nicely.
Tools You’ll Need
- 9″x9″ Baking Dish or 9″ Cast Iron Skillet
- Mixing Bowl
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
- Large Skillet
- Garlic Press
How to Make Scalloped Tomatoes
- Preheat oven to 350°F. Grease a 9″x9″ or 2 quart baking dish.
- In a large bowl, combine the tomatoes, garlic, sugar, salt, and black pepper. Set aside.
- In a large skillet over medium heat, heat 1/4 cup of the oil. Once hot, add the bread cubes. Cook, stirring often, until the bread cubes are toasted evenly.
- Add the tomato mixture to the skillet. Fold until the ingredients are combined evenly. Cook for 5 minutes.
- Turn off the heat, and fold in 1/2 cup of the sliced fresh basil.
- Transfer the mixture from the skillet into the prepared baking dish. On top, sprinkle the parmesan cheese and drizzle the remaining olive oil.
- Bake 40-45 minutes or until the top is golden brown and mixture is bubbling at the edges. Garnish with the remaining sliced fresh basil.
Pro Tips for Recipe Success
- Use day old bread. This works best just like a bread-based casserole. It will absorb the flavors of the tomatoes better for a even more flavorful bite.
- Add even more herbs. For great fresh flavor in these scalloped tomatoes, add even more herbs like thyme, rosemary, or oregano.
- Try another type of cheese. You can also try this casserole with shredded cheddar, mozzarella, or even fontina. They will not be as salty as parmesan but will add a delicious ooey, gooey quality.
- Use ripe tomatoes. Plum tomatoes, also called roma, are pretty ripe all year round. In the peak of summer, you can also use heirloom or tomatoes on the vine too! This truly is the key to success with having the most flavor in this recipe.
Storage and Freezing
Allow any leftovers to cool to room temperature then store in the fridge for up to 3 days. We recommend reheating in the oven or toaster oven so the bread crisps up and isn’t too soggy.
We recommend not freezing this casserole as it can change the texture of the tomatoes as well as the bread.
FAQs
Fresh roma are our recommendation or the ripest you can find depending on the season. You can also use peeled whole canned tomatoes, but be sure to drain some of the excess liquid off.
In the summer, you can use whatever tomatoes are ripest.
No! The skins break down in the oven, so they are totally fine to be left on the tomatoes.
We recommend a sturdy bread like sourdough or French bread, that is also a day old. This helps it absorb the tomato juices and let the casserole keep it’s structure.
Bacon, herbs, more garlic, and different types of cheese can add additional flavor to scalloped tomatoes.
More Delicious Dinner Recipes
- Beef Tips and Gravy
- French Onion Chicken and Rice Bake
- Slow Cooker Pork Chop and Apples
- Glazed Pork Tenderloin
Scalloped Tomatoes
Ingredients
- 6 tablespoons olive oil divided
- 2 cups cubed sour dough or Italian bread 1-inch cubes
- 2 pounds plum tomatoes largely chopped
- 4 minced garlic cloves
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup sliced fresh basil leaves divided
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 350°F. Grease a 9"x9" or 2 quart baking dish.
- In a large bowl, combine the tomatoes, garlic, sugar, salt, and black pepper. Set aside.
- In a large skillet over medium heat, heat 1/4 cup of the oil. Once hot, add the bread cubes. Cook, stirring often, until the bread cubes are toasted evenly.
- Add the tomato mixture to the skillet. Fold until the ingredients are combined evenly. Cook for 5 minutes.
- Turn off the heat, and fold in 1/2 cup of the sliced fresh basil.
- Transfer the mixture from the skillet into the prepared baking dish. On top, sprinkle the parmesan cheese and drizzle the remaining olive oil.
- Bake 40-45 minutes or until the top is golden brown and mixture is bubbling at the edges. Garnish with the remaining sliced fresh basil.
Video
Notes
-
- Use day old bread. This works best just like a bread-based casserole. It will absorb the flavors of the tomatoes better for a even more flavorful bite.
-
- Add even more herbs. For great fresh flavor in these scalloped tomatoes, add even more herbs like thyme, rosemary, or oregano.
-
- Try another type of cheese. You can also try this casserole with shredded cheddar, mozzarella, or even fontina. They will not be as salty as parmesan but will add a delicious ooey, gooey quality.
-
- Use ripe tomatoes. Plum tomatoes, also called roma, are pretty ripe all year round. In the peak of summer, you can also use heirloom or tomatoes on the vine too! This truly is the key to success with having the most flavor in this recipe.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
I still have garden tomatoes so this will be a great way to use them. I also save old bread in the freezer – another great way to use it or lose it. Thanks.
Oh that’ll be PERFECT I know you’ll love it!! 🙂