All year, I look forward to making Scalloped Tomatoes. Oh my goodness, it is insanely satisfying! The earthy flavor of tomatoes paired with bright basil and then smoothed out with bread crumbs and parmesan, is enough to make me wait until tomato season.

If you are like me, sometimes I have more tomatoes than I know what to do with them. No fear…this is quick to put together and then you pop it in the oven. As with all my recipes, this can be increased or decreased depending on your crowd size or appetite (absolutely no judgement).

Round up the ingredients.

  • Tomatoes, cored and chopped, about 8 cups
  • 4 cups of cubed bread
  • 1/2 cup of chopped basil
  • Olive Oil
  • 1 cup of Parmesan or Asiago Cheese
  • 1 teaspoon of salt
  • 1 tablespoon of sugar

Let’s get started!

  1. Preheat oven to 350° F. Begin by coring and slicing the tomatoes into cubes. This doesn’t have to look pretty. Just bite size pieces of tomatoes will do. I used about 8 cups of tomatoes. I could tell you how many to use but I used what I had in the garden and they were all different sizes and varieties. True story.

2. Next, chop basil leaves until you have about 1/2 cup. Certainly, add more per your liking!

3. Finely grate 1 cup of Parmesan or Asiago or Romano or any hard cheese.

4. Cube about 4 cups of bread slices. I use seven slices of gluten free bread which has smaller slices (why? I do not know but I will take what I can get). Go ahead and use those heels that nobody wants and leaves in the bread bag.

5. In an oven safe skillet over medium heat, drizzle olive oil and add the bread crumbs. The bread will soak up the olive oil so you will need to add more to compensate.

Aren’t these beautiful? I could easily eat all of these right now.

6. Toast the bread until they are nice and golden brown. It looks and smells amazing.

7. Add the tomatoes, basil, salt, and sugar.

8. Gently fold the tomato and bread mixture to fully mix it together. Cover and bring to a simmer over medium heat for about 5 minutes. Then remove the lid and gently fold in the parmesan cheese.

Don’t have an oven safe skillet? That’s ok. Just add the tomato bread mixture to a casserole dish. Easy peasy.

9. Bake in the oven at 350° F for 30 minutes on convection uncovered or 40 minutes without convection.

Warning: The house will smell amazing and everyone will crowd in the kitchen to see what is cooking. No dinner bell needed.

SCALLOPED TOMATOES

SCALLOPED TOMATOES

The earthy flavor of tomatoes paired with bright basil and then smoothed out with bread crumbs and parmesan, is enough to make me wait until tomato season.

Ingredients

  • Tomatoes, cored and chopped, about 8 cups
  • 4 cups of cubed bread
  • 1/2 cup of chopped basil
  • Olive Oil
  • 1 cup of Parmesan or Asiago Cheese
  • 1 teaspoon of salt
  • 1 tablespoon of sugar

Instructions

  1. Preheat oven to 350° F.
  2. Begin by coring and slicing the tomatoes into cubes or bite size pieces of tomatoes will do. I used about 8 cups of tomatoes.
  3. Next, chop basil leaves until you have about 1/2 cup. Certainly, add more per your liking!
  4. Finely grate 1 cup of Parmesan or Asiago or Romano or any hard cheese.
  5. Cube about 4 cups of bread slices.
  6. In an oven safe skillet over medium heat, drizzle olive oil and add the bread crumbs. The bread will soak up the olive oil so you will need to add more to compensate.
  7. Toast the bread until they are nice and golden brown. It looks and smells amazing.
  8. Add the tomatoes, basil, salt, and sugar.
  9. Gently fold the tomato and bread mixture to fully mix it together. Cover and bring to a simmer over medium heat for about 5 minutes. Then remove the lid and gently fold in the parmesan cheese.
  10. Don’t have an oven safe skillet? That’s ok. Just add the tomato bread mixture to a casserole dish.
  11. Bake in the oven at 350° F for 30 minutes on convection uncovered or 40 minutes without convection.

Leave a Reply

Your email address will not be published. Required fields are marked *