|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 4g||13%|
|Total Sugars 20g|
|Vitamin C 17mg||86%|
|*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.|
Old-fashioned scalloped tomatoes make a fabulous side dish. Made with canned tomatoes, onion, brown sugar, and breadcrumbs, the recipe is easy to prepare and makes a comforting addition to cold-weather meals.
Scalloped potatoes are more famous than scalloped tomatoes, but this dish has long been a favorite for many American families. It's one of those recipes that gets passed down through generations and is especially popular in the South and New England. They're also called "breaded tomatoes" because one key ingredient in this baked casserole dish is breadcrumbs.
In this recipe, the breadcrumbs are incorporated into the tomatoes rather than sprinkled on top. The sautéed onions add a savory flavor and brown sugar gives it a nice sweetness that works well with the tomatoes.
You'll want to use plain dry breadcrumbs in this recipe. Store-bought works, but it's also easy to make dry breadcrumbs at home. It's really nice with a few slices of rustic homemade bread: Cut up the bread and dry them on a baking sheet for about 10 minutes in a 350 F oven, then process them in the food processor to make fine crumbs.
Adapt this recipe to your taste and family's preference. If you don't want the tomatoes to be too sweet, reduce the brown sugar to just three tablespoons. You can add celery salt or sautéed celery, create super savory scalloped tomatoes with garlic and basil, or top the dish with cheese or more breadcrumbs.
2 ounces (1/4 cup) unsalted butter, plus more for greasing dish
1/4 cup chopped onion
1 1/4 cups fine dry breadcrumbs
1/2 cup brown sugar, packed
1 (28-ounce) can diced tomatoes
1 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper
Gather the ingredients.
Heat the oven to 350 F. Butter a shallow 1 1/2 quart casserole.
Melt the 1/4 cup of butter in a medium saucepan over medium heat. Add the chopped onion and sauté until they are translucent.
Add the 1 1/4 cup of breadcrumbs and 1/2 cup of brown sugar. Cook, stirring, until well blended and hot.
Add the 1 can of tomatoes, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Heat through.
Turn the tomato mixture into the prepared baking dish.
Bake in the preheated oven for 45 minutes.
- Add 1/4 to 1/2 teaspoon of celery salt or sauté 1/4 cup of chopped celery with the onion.
- For more savory scalloped tomatoes, reduce the brown 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.