Scalloped Tomatoes Casserole is a rustic, flavorful dish that combines the sweetness of ripe tomatoes with a crunchy breadcrumb topping. This simple yet comforting recipe is perfect as a side dish or a light main course, bringing together savory herbs, garlic, and Parmesan cheese for a delicious, baked tomato experience. It’s ideal for utilizing fresh summer tomatoes or canned tomatoes in the off-season.
Ingredients
- 4-5 large ripe tomatoes (or 2 cans of diced tomatoes, drained)
- 1 cup fresh breadcrumbs (or 1 cup of cubed, day-old bread)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Tomatoes: If using fresh tomatoes, peel and chop them. If using canned diced tomatoes, drain the excess liquid.
- Sauté Onions and Garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
- Cook the Tomatoes: Stir in the chopped tomatoes, basil, salt, pepper, and sugar (if using). Let the mixture simmer for 10-15 minutes until the tomatoes break down and the mixture thickens slightly.
- Prepare the Breadcrumbs: In a separate bowl, toss the fresh breadcrumbs or cubed bread with a little olive oil or melted butter until they are lightly coated.
- Assemble the Casserole: Transfer the tomato mixture into a greased baking dish. Sprinkle the prepared breadcrumbs over the top, followed by a generous layer of grated Parmesan cheese.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy.
- Serve: Let the casserole cool slightly before serving. It pairs well with grilled meats, pasta, or can be enjoyed on its own as a hearty side dish.