Scalloped Tomatoes
Scalloped Tomatoes are a delicious baked casserole made with ripe tomatoes, buttery breadcrumbs, herbs, garlic, and Parmesan cheese. The tomatoes become tender and juicy while the breadcrumb topping turns perfectly crisp and golden. This easy side dish comes together in under an hour and pairs wonderfully with roasted meats, grilled vegetables, pasta, or seafood. Rich in flavor yet simple to prepare, Scalloped Tomatoes are a comforting recipe that highlights the natural sweetness of tomatoes.
Ingredients
- 6 medium ripe tomatoes, chopped
- 3 tablespoons unsalted butter, melted
- ½ cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon paprika (optional)
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Heat the olive oil in a skillet and sauté the onion until soft. Add the garlic and cook for another minute.
- Stir in the chopped tomatoes, thyme, sugar (if using), salt, and pepper. Cook for 5–7 minutes until slightly softened.
- In a bowl, combine the breadcrumbs, melted butter, Parmesan cheese, and parsley.
- Spread half of the breadcrumb mixture in the prepared baking dish.
- Spoon the tomato mixture over the breadcrumbs.
- Top evenly with the remaining breadcrumb mixture.
- Bake for 30–35 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow the casserole to rest for 5 minutes before serving. Garnish with fresh basil.
Notes
- Use ripe, flavorful tomatoes for the best results.
- Fresh breadcrumbs create a lighter, crispier topping.
- Add sugar only if the tomatoes taste overly acidic.
- Parmesan adds a delicious savory depth.
- Fresh herbs provide brighter flavor than dried herbs.
- Let the casserole rest before serving to help it set.
- Cherry tomatoes can be substituted for chopped tomatoes.
- Leftovers reheat well in the oven.