Scalloped Tomatoes Recipe - Allrecipes.com
Scalloped Tomatoes Recipe

Scalloped Tomatoes

Recipe by  

"This is a variation on my mothers recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

I served this recipe to a large group and it was a hugh success. I also made it one day ahead and chilled until ready to bake. I used a sour dough bread and 1/4 cup fresh basil rather than dry. I also sprinkled a parmesan, romano and asiago mixture on top. I will definately make this again.

 
Most Helpful Critical Review
Sep 26, 2011

This was a mess; the brown sugar made the tomatoes bitter. This won't be a repeat in my house.

 
Dec 31, 2003

This was very easy. I used fresh tomatoes and added some minced garlic and topped it with a ton of grated romano. It was a huge hit! Thanks.

 
Dec 31, 2003

Absolutely LOVE this recipe!!!! I did read the reviews before making, so used seasoned dry croutons instead of regular bread cubes. Used the tomatoes from my garden. The slightly sweet taste (used a little less brown sugar then called for) is WONDERFUL! This is, definitely, a keeper!!!

 
Dec 31, 2003

We added a little grated parmesan and shredded mozzarella- we loved it! Yum!

 
Mar 06, 2007

I honestly had some doubts about this recipe, but it is definetly a keeper! I used olive oil instead of butter, and sprinkled parmesean cheese over the top for the last 10 mintues and the dish got rave reviews. I baked it in a 9 X 9 pan instead of 9 X 13

 
Dec 31, 2003

Delicious! I used Roma tomatoes because they have less pulp in them. I used 6 good sized ones since they are a little smaller than regular tomatoes. Next time, I will use a stouter bread instead of "kids'" bread (Wonder, yuck!), which is all I had on hand. The grated cheese idea sounds good, too.

 
Jan 29, 2003

This was a very good dish. Different from any way I've fixed tomatoes. I did add more bread than the recipe called for because it seemed smushy when I first mixed it up. I also stirred it some parmesan cheese. I'll definitely make this again!

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 529 mg
  • 21%

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

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