Best Scalloped Tomatoes With Parmesan Recipes

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.
• Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
• Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
• Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 350℉
• Add diced tomatoes to a mixing bowl along with beaten eggs, salt, pepper and onion powder. Stir to combine.
• Add in 3/4 of the Parmesan cheese and bread cubes, reserving a handful of the bread cubes for topping. Stir to combine.
• Pour mixture into a baking dish.
• Top with remaining bread cubes and Parmesan cheese.
• Bake for 30 minutes until hot and bubbly.

SCALLOPED TOMATOES RECIPE

Steps:

• Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
• Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

SCALLOPED TOMATOES

Steps:

• 1. Combine tomatoes, eggs, pepper, sugar and flour and add to buttered casserole dish.
• 2. Crumb topping: Saute butter, onion and add garlic powder. Remove from stove and add remaining ingredients listed in crumb topping. Sprinkle on top of tomatoes. Bake at 350 degrees for 1 hour.

SCALLOPED TOMATOES WITH PARMESAN

Steps:

• Preheat oven to 350F/180°C.
• Heat bacon fat in large heavy skillet over medium heat. Add bread cubes and stir to coat evenly. Saute until lightly browned all over, about 5-7 minutes.
• Add the tomatoes, garlic and sugar to the pan. Cook, stirring frequently, about 5 minutes. Season with salt and pepper, tben stir in the basil and remove from heat.
• Transfer tomato mixture to a shallow 1 1/2 quart casserole dish. Sprinkle with the parmesan and drizzle with the olive oil.
• Bake 35-40 minutes, until bubbly and lightly browned.
• Serve and enjoy!

GRANDMA'S BREADED (SCALLOPED) TOMATOES

Steps:

• 1. Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
• 2. Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
• 3. In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
• 4. You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.