Old-Fashioned Scalloped Tomatoes

Scalloped tomato casserole

Diana Rattray

  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
253 Calories
9g Fat
40g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 253
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 565mg 25%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 10%
Protein 4g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy old-fashioned scalloped tomatoes make a fabulous side dish. Use plain dry bread crumbs in the recipe. 

We cut up a few slices of rustic homemade bread, dried them for about 10 minutes in a 350 F oven, then processed them in the food processor to make fine crumbs. Also, we didn't want the tomatoes to be overly sweet, so we reduced the brown sugar to 3 tablespoons. We added about 1/4 teaspoon of celery salt as well.

Ingredients

  • 1/4 cup butter
  • 1/4 cup onion (chopped)
  • 1 1/4 cup dry bread crumbs or homemade crumbs (fine, dried in the oven)
  • 1/2 cup brown sugar
  • 1 (28-ounce) can tomatoes (diced)
  • 1 teaspoon Kosher salt (or to taste)
  • 1/8 teaspoon black pepper (freshly ground)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F. Butter a shallow 1 1/2 quart casserole.

  3. Melt the 1/4 cup of butter in a medium saucepan over medium heat. Add the chopped onion and sauté until they are translucent.

  4. Add the 1 1/4 cup of bread crumbs and 1/2 cup of brown sugar. Cook, stirring, until well blended and hot.

  5. Add the 1 can of tomatoes, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Heat through.

  6. Turn the tomato mixture into the prepared baking dish.

  7. Bake in the preheated oven for 45 minutes.

Recipe Variation

  • Add 1/4 to 1/2 teaspoon of celery salt or sauté 1/4 cup of chopped celery with the onion.
  • Savory Scalloped Tomatoes: Reduce the sugar to 1 tablespoon and add 1 teaspoon of garlic powder or 2 cloves of garlic, minced, along with 1/4 cup of chopped fresh basil leaves. Top the casserole with about 1/2 cup of grated Parmesan cheese. Bake as directed.