Old-Fashioned Scalloped Tomatoes

scalloped tomato casserole
Scalloped tomatoes with bread crumbs in a casserole dish. 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. 

I 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, I didn't want the tomatoes to be overly sweet, so I reduced the brown sugar to 3 tablespoons. I added about 1/4 teaspoon of celery salt as well.

See some additional variations below.


  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1 1/4 cup fine dry bread crumbs or homemade fine crumbs, dried in the oven
  • 1/2 cup brown sugar
  • 1 large (28 ounces) can tomatoes, diced, or two 14.5-ounce cans
  • 1 teaspoon kosher salt, or to taste
  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Heat the oven to 350 F.

  2. Butter a shallow 1 1/2-quart casserole.

  3. Melt the butter in a medium saucepan over medium heat. Add the chopped onion and saute until they are translucent. Add the bread crumbs and brown sugar.  Cook, stirring, until well blended and hot. Add the tomatoes, salt, and pepper. Heat through.

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

  5. Bake in the preheated oven for 45 minutes.


  • Add 1/4 to 1/2 teaspoon of celery salt or saute 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.