Old Fashioned Scalloped Tomatoes Recipe - Allrecipes.com
Old Fashioned Scalloped Tomatoes Recipe
  • READY IN 30 mins

Old Fashioned Scalloped Tomatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. 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.
  3. Bake uncovered in the preheated oven 20 minutes, or until lightly browned.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2003

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.

 
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.

 

22 Ratings

Jan 24, 2003

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

 
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!

 
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.

 
Feb 02, 2004

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

 
Oct 21, 2011

Good base recipe. I give 5 stars after I made a few changes. I sauted some onions and garlic and added some spinach and shredded chedder to the mix. Was also thinking that next time I might add some Feta instead of the parm. You can do anything you like... clean out the fridge!

 
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.

 

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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.

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