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READY IN 30 mins

Old Fashioned Scalloped Tomatoes

Read Reviews (18)

"This tomato and cheese side dish is filled with flavor!" — ZANNY

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Original recipe makes 6 cups Change Servings

1 (28 ounce) can diced tomatoes, drained
1 cup crushed saltine crackers
salt and pepper to taste

1/4 cup grated Parmesan cheese
1/4 cup butter
1 teaspoon dried parsley

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Directions

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.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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This is a great recipe, but I took it as a basic one, for me to fiddle with as I like. Dried parsley for me is akin to hay in flavour, so for me, fresh herbs from the garden (mixed in with the tomatoes) are a must. I have also made this not just with crushed crackers, but also diced French bread, and stuffing mix, and different cheeses. I have stopped draining the tomatoes, too, and just add a little more saltines or whatever. It is a great side dish to ANYTHING, and we love to make a meal of this with just some poached eggs and toast. My youngest calls it "lasagna", and leftovers are good on toast for breakfast the next day.

—Morena

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Most Helpful Critical Review

Jan 24, 2003

Not much taste - might as well have heated a can of tomatoes. I might experiment with red pepper flakes, garlic, or something to spice it up..It certainly is easy enough.

—NOXID

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21 Ratings

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Jan 24, 2003

This was a good side dish. I did use stuffing mix instead of the crackers. Thanks!

—Heather K.

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Sep 15, 2006

I thought this receipe was great. My daughter made it again the other night and added an egg to the mixture before adding in the diced tomatoes. My mother in law said it reminded her of a dish her mom used to make. Will definitely make again!

—JGERTHS

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Jan 24, 2003

Since I didn't have the 28 oz can of tomatoes on hand I used 2-14.5 oz. cans. In the future I wouldn't drain them since I found the finished dish a little dry. Also I would add just a little sugar to cut the acid taste of the tomatoes.

—jgtonto39

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Feb 02, 2004

Would be 5 stars if the size of the baking dish had been included...served at a brunch and had raves!

—SUNNYB1

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May 17, 2010

This is my ultimate comfort food. So easy to throw together and so satisfying as a side or a main. I love tomatoes with cheese so if I have it lying around I'll stir through some grated mozzarella before baking.

—why_in_the_heck

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Jan 25, 2004

I did not like this at all, maybe because I don't really care for canned tomatoes I guess. My husband liked it though.

—Robbin

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Nutrition

Calories
163 kcal
8%

Carbohydrates
12.8 g
4%

Cholesterol
24 mg
8%

Fat
10.2 g
16%

Fiber
1.5 g
6%

Protein
3.9 g
8%

Sodium
449 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Old Fashioned Scalloped Tomatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 163
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 5.8g 29 %
Cholesterol 24mg 8 %
Sodium 449mg 18 %
Potassium 190mg 5 %
Total Carbohydrates 12.8g 4 %
Dietary Fiber 1.5g 6 %
Protein 3.9g 8 %
Sugars 3.3g
Vitamin A 27 %
Vitamin C 16 %
Calcium 13 %
Iron 37 %
** Thiamin 7 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.