Best Scalloped Tomatoes And Artichokes Recipes

SCALLOPED TOMATOES AND ARTICHOKES

Scalloped Tomatoes and Artichokes image

Make and share this Scalloped Tomatoes and Artichokes recipe from Food.com.

Provided by Miss Annie

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1/2 cup finely chopped onion
1 (12 ounce) can whole tomatoes, drained
1 (14 ounce) can artichoke hearts, drained & rinsed
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried parsley
1/2 teaspoon lemon juice
1 tablespoon sugar
salt and pepper, to taste

Steps:

Heat olive oil in a skillet; add onion and saute until tender.
Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
Pour mixture into a shallow baking dish, and bake at 325º F.
for 15 to 20 minutes.

SCALLOPED TOMATOES AND ARTICHOKES

Scalloped Tomatoes and Artichokes image

Make this dish a day ahead, refrigerate, and bake just before you're ready to eat This would be great with a fresh fruit salad and baked ham. Originally from a December 1989 Bon Appetit in their "Great Cook/Great Party" section.

Provided by Leslie in Texas

Categories Vegetable

Time 1h11m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 slices white bread, trimmed of crusts and cut into 3/4 inch cubes
2 (16 ounce) cans Italian plum tomatoes, undrained
1.5 (10 ounce) packages frozen artichoke hearts, thawed, drained and quartered
1/2 cup finely chopped onion
1/4 cup butter (1/2 stick)
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground pepper
2 slices white bread, buttered and cubed
2/3 cup freshly grated parmesan cheese (about 2 oz.)

Steps:

Preheat oven to 350 degrees.
Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
Butter 11x7-inch baking dish.
Add tomatoes, artichokes and onion to dry bread cubes.
Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
Add tomato mixture and stir to combine thoroughly.
Pour into prepared baking dish.
(Can be prepared 1 day ahead; cover and refrigerate.).
Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
Bake until bubbling and top is golden brown, about 30 minutes.
Serve hot.

SCALLOPED TOMATOES AND ARTICHOKES

SCALLOPED TOMATOES AND ARTICHOKES image

Categories Tomato Side Bake

Yield 12 Servings

Number Of Ingredients 13

Ingredients

2 1/2 slices white bread, trimmed and cut into 3/4" cubes
2 - 16 oz. cans Italian plum tomatoes with liquid
1 1/2 - 10 oz. packages artichoke hearts or 20 oz. canned artichoke hearts, packed in spring water, drained and quartered
1/2 cup finely chopped onion
1/4 cup butter
1 Tbs. four
1 tsp. dijon mustard
1 tsp. salt
1/2 tsp. dried basil, crumbled
1/4 tsp. dried thyme, crumbled
1/4 tsp. ground black pepper
2 slices white bread, buttered and cubed
2/3 cup freshly grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. Place unbuttered bread cubes on cookie sheet. Bake until dry (10min). Transfer to large bowl. Increase oven to 400 degrees. Butter a 11 x 7 baking dish. Add tomatoes, artichokes, and onion to dried bread cubes in bowl. Melt butter in heavy large pan. Reduce heat to low. Add flour, mustard, salt, basil, thyme and pepper. Cook and stir for 1 minute. Add tomato mixture. Stir to combine thoroughly. Pour into prepared baking dish. (Can be prepared to this point 1 day ahead: refrigerate.) To bake and serve, sprinkle buttered bread cubes over top. Sprinkle parmesan over all. Bake until bubbly and top is golden brown, about 30 minutes. Serve hot.

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