Best Scalloped Tomatoes Recipes

SCALLOPED TOMATOES

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 (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.

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.

OLD FASHIONED SCALLOPED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix diced tomatoes and crackers. Season with salt and pepper, and transfer to the prepared baking dish. Sprinkle with Parmesan cheese, and dot with butter. Season with parsley.
• Bake uncovered in the preheated oven 20 minutes, or until lightly browned.

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

SCALLOPED TOMATOES

Steps:

• In a skillet, saute garlic in 2 tablespoons butter for 2 minutes. Add mushrooms; cook until heated through. Remove from the heat. Add cracker crumbs, parsley, salt, pepper and remaining butter; mix well. Place tomatoes in a greased 8-in. square baking dish. Top with the mushroom mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

SCALLOPED GREEN TOMATOES

Steps:

• Heat 1 tablespoon butter in a small saucepan over medium heat. Add celery, shallot, onion, peppercorns, bay leaf, and thyme sprigs, and season with salt; cook, stirring, until vegetables are soft and translucent.
• Add cream and bring to a simmer; remove from heat and let steep 15 to 20 minutes. Strain cream into a small container with a spout, gently pressing on solids to extract flavor. Discard solids and set cream aside.
• Using remaining tablespoon butter, butter a 9-by-7-inch or 2-quart baking dish; set aside. Using a mandolin, very thinly slice tomatoes into 1/16-inch slices, discarding any irregular or unusable pieces. Layer tomatoes close together and slightly overlapping so that they cover bottom of entire dish; season with salt and pepper. Repeat process, making 5 layers of tomatoes and seasoning between each. Let stand 15 minutes.
• Preheat oven to 325 degrees.
• Using a second baking dish about the same size as the one containing the tomatoes, press down on surface of tomatoes and drain any liquid that has accumulated in the dish; discard liquid and remove second baking dish.
• Top tomatoes with breadcrumbs; do not press down. Evenly pour reserved cream over top so that breadcrumbs are moistened. Transfer to oven and bake until breadcrumbs are golden brown and tomatoes are tender, 40 to 50 minutes. Top with fresh thyme leaves and serve immediately.

SCALLOPED TOMATOES AND ARTICHOKES

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.

OLD FASHIONED SCALLOPED TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Cook onion in butter just until tender, but not browned. Pour into a bowl with the tomatoes.
• Cut very lightly toasted bread inro small cubes and add. Add remaining ingredients and stir to combine well.
• Pour into greased casserole dish and bake 45 minutes in preheated oven.

SCALLOPED TOMATOES AU GRATIN

Steps:

• Preheat oven to 375 degree.
• Cut 3 slices of toast into cubes.
• Mix tomatoes, chopped onion, sugar, salt and pepper together.
• Grease a casserole dish.
• Put in layers starting with cubed toast, then a layer of the tomato mixture, the toast, and then the tomato mixture.
• Top with the 1 slice of toast.
• Pour melted butter over the slice of toast.
• Sprinkle with the cheese.
• Bake for 20 minutes.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Melt 3 tablespoons butter and butter each bread slice. Trim off and discard bread crusts. Cut slices into 1-inch cubes. Scatter cubes in one layer in baking sheet and place in oven. Bake 5 minutes and stir to redistribute cubes. Continue baking until nicely browned, about 5 minutes longer. Set aside.
• Chop tomatoes coarsely.
• Heat remaining 2 tablespoons butter in heavy saucepan and add shallots or onions. Cook, stirring, until wilted. Add tomatoes, sugar, salt and pepper.
• Combine tomato mixture, toasted bread cubes and chives. Spoon into baking dish and sprinkle with cheese, if desired. Place in oven and bake 15 minutes.

SCALLOPED POTATOES WITH ROASTED TOMATOES

Steps:

• Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
• Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
• Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
• Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
• Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.

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.

HEALTHY SCALLOPED TOMATOES

Steps:

• In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

SCALLOPED TOMATOES AND CORN

Steps:

• 1. Combine corn, tomatoes with the juice, crackers crumbs, egg, sugar and pepper in the Crock-Pot; mix well.
• 2. Cover; cook on LOW for 4 to 6 hours or until done.

SCALLOPED CORN & TOMATOES

Steps:

• Lightly grease a 1-quart casserole dish.
• Heat oven to 350°F.
• Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
• Blend in the crumbs, onion, pepper and sugar.
• Turn into the casserole.
• Top with the parmesan cheese if you are using it.
• Bake at 350°F for 30 minutes or until lightly browned and heated through.

CROCK POT SCALLOPED POTATOES WITH SALMON AND SUN-DRIED TOMATOES

Steps:

• PREPARATION:.
• Place half of the potatoes in greased slow cooker/Crock Pot. Sprinkle with half of the flour, then sprinkle lightly with salt,pepper basil and rosemary Cover with half the flaked salmon; sprinkle with half the onion.
• Sprinkel with with half garlic.
• Sprinkel with half Sundried Tomatoes.
• Repeat layers. Combine soup and water and nutmeg pour over top of potato and salmon mixture. Cover and cook on Low for 7 hours, or until potatoes are tender.
• In a 6 quart Chrome Smart-Pot.
• Programmable Slow Cooker this recipe takes 2.5 hours to complete.

SOUTHERN SCALLOPED TOMATOES

Steps:

• Melt butter in skillet; add bread cubes and brown lightly. Add more butter if needed and lightly brown onions. Fry bacon in another skillet; drain bacon and crumble into the butter and bread mixture. Add sugar, tomatoes, Tabasco, and basil; mix together to blend well, then spoon into 2 quart casserole dish. Cover with crushed crackers. Bake at 350° for 30-45 minutes. Add cheese on top last 15 minutes

SCALLOPED TOMATOES AND ARTICHOKES

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 POTATOES WITH TOMATOES, BELL PEPPERS & CHICKEN

Steps:

• Preheat oven to 375*. Saute chicken in olive oil. Season with garlic salt, pepper and herbes de provence to taste. Set aside. Whisk egg yolks with 1/2 cup milk in small bowl and set aside. Combine in a large sauce pan the remaining 1 cup of milk and 1 cup of cream with nutmeg, salt, pepper, garlic, jalapeno, chicken, and bay leaves. Bring to a low boil over medium heat. Add the potatoes, return to boil and cook for 6 minutes. Remove potato mixture from heat. Remove bay leaves. Gradually stir in egg/milk mixture and 1 cup of gruyere. Set aside. Preheat your broiler or bbq grill. Place tomatoes, bell peppers and onion on a baking sheet. Drizzle with olive oil and season with herbes de provence to taste. Toss to coat and broil/grill till done, approx 10 minutes. Brush a 1-1/2 quart baking dish with olive oil. Sprinkle 1 cup of the bread crumbs in bottom of dish. Spoon out half the potato mixture over the bread crumbs. Spread evenly. Top with onions, tomatoes and bell peppers. Top with remaining potato mixture. Sprinkle the balance of the bread crumbs over the potato mixture and then top with the balance of the cheese. Place in oven and bake for 1 hour or until done. Let rest 10 minutes before serving.