Scalloped Tomatoes

5 from 1 vote

This Scalloped Tomatoes recipe is basically 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!

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Keyword: vegetables

Servings: servings

Calories: 170kcal

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

Pro tips:

- 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:

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.

Nutrition

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