SCALLOPED TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
SCALLOPED GREEN TOMATOES
Thinly sliced green tomatoes are served gratin-style in this recipe, which I saw this being made on Martha Stewart this moring. Not sure how it will taste, but with tomato season just starting, and never knowing what to do with my green tomato's ... I am going to have to..... give this a go! Written as published.
Provided by Tisme
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a small saucepan over medium heat. Add celery, shallot, onion, peppercorns, bay leaf, and thyme sprigs, and season with salt; cook, stirring, until vegetables are soft and translucent.
- Add the cream and bring to a simmer; remove from heat and let steep 15 to 20 minutes. Strain cream into a small container with a spout, gently pressing on solids to extract flavor. Discard solids and set cream aside.
- Using remaining tablespoon butter, butter a 9-by-7-inch or 2-quart baking dish; set aside. Using a mandolin, very thinly slice tomatoes into 1/16-inch slices, discarding any irregular or unusable pieces. Layer tomatoes close together and slightly overlapping so that they cover bottom of entire dish; season with salt and pepper. Repeat process, making 5 layers of tomatoes and seasoning between each. Let stand 15 minutes.
- Preheat oven to 325 degrees.
- Using a second baking dish about the same size as the one containing the tomatoes, press down on surface of tomatoes and drain any liquid that has accumulated in the dish; discard liquid and remove second baking dish.
- Top tomatoes with breadcrumbs; do not press down. Evenly pour reserved cream over top so that breadcrumbs are moistened. Transfer to oven and bake until breadcrumbs are golden brown and tomatoes are tender, 40 to 50 minutes.
- Top with fresh thyme leaves and serve immediately.
Nutrition Facts : Calories 302.7, Fat 26.4, SaturatedFat 16.2, Cholesterol 91.7, Sodium 85.3, Carbohydrate 15.6, Fiber 3.2, Sugar 10.1, Protein 4.4
SCALLOPED GREEN TOMATOES
Thinly sliced green tomatoes are served gratin-style in this recipe from Miller Union chef Steven Satterfield.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a small saucepan over medium heat. Add celery, shallot, onion, peppercorns, bay leaf, and thyme sprigs, and season with salt; cook, stirring, until vegetables are soft and translucent.
- Add cream and bring to a simmer; remove from heat and let steep 15 to 20 minutes. Strain cream into a small container with a spout, gently pressing on solids to extract flavor. Discard solids and set cream aside.
- Using remaining tablespoon butter, butter a 9-by-7-inch or 2-quart baking dish; set aside. Using a mandolin, very thinly slice tomatoes into 1/16-inch slices, discarding any irregular or unusable pieces. Layer tomatoes close together and slightly overlapping so that they cover bottom of entire dish; season with salt and pepper. Repeat process, making 5 layers of tomatoes and seasoning between each. Let stand 15 minutes.
- Preheat oven to 325 degrees.
- Using a second baking dish about the same size as the one containing the tomatoes, press down on surface of tomatoes and drain any liquid that has accumulated in the dish; discard liquid and remove second baking dish.
- Top tomatoes with breadcrumbs; do not press down. Evenly pour reserved cream over top so that breadcrumbs are moistened. Transfer to oven and bake until breadcrumbs are golden brown and tomatoes are tender, 40 to 50 minutes. Top with fresh thyme leaves and serve immediately.
SOUTHERN SCALLOPED TOMATOES
Make and share this Southern Scalloped Tomatoes recipe from Food.com.
Provided by chris_tam
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter.
- Add bread cubes and brown lightly.
- Add more butter if needed and lightly brown onions.
- Fry bacon, drain, bacon and crumbled bacon into drippings.
- Mix all ingredients and spoon into 2 quart casserole dish.
- Cover with crushed crackers. Bake at 350 degrees for 30-45 minutes. Add cheese on top last 15 minutes.
Nutrition Facts : Calories 398.9, Fat 31.6, SaturatedFat 16.8, Cholesterol 75.6, Sodium 512.5, Carbohydrate 18.4, Fiber 1.9, Sugar 11, Protein 11.7
SCALLOPED TOMATOES
This is a variation on my mothers recipe.
Provided by Linda
Categories Side Dish Vegetables Tomatoes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 15.6 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 529.3 mg, Sugar 7.5 g
SCALLOPED TOMATOES (BAREFOOT CONTESSA)
FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have a Farmer's Market, get them from there). First made this in 2009, and have used large cherry tomatoes instead of plum tomatoes and they were great too...good tomatoes for this are a MUST! I have also added about 1/2 cup Gruyere cheese along with the 1 cup of parmesan on the top for a real cheesy treat! Any rustic bread will do, but make sure you cut it in the 1/2 inch dice. Also, use fresh Parmesan cheese, it really makes a difference. It's VERY important to get it into the oven as soon as possible, else it may end up a bit soggy. This is adapted from Barefoot Contessa; Episode Farm Stand Food.
Provided by Scoutie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.
- Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
- Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
- Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
SCALLOPED TOMATOES
Steps:
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter and butter each bread slice. Trim off and discard bread crusts. Cut slices into 1-inch cubes. Scatter cubes in one layer in baking sheet and place in oven. Bake 5 minutes and stir to redistribute cubes. Continue baking until nicely browned, about 5 minutes longer. Set aside.
- Chop tomatoes coarsely.
- Heat remaining 2 tablespoons butter in heavy saucepan and add shallots or onions. Cook, stirring, until wilted. Add tomatoes, sugar, salt and pepper.
- Combine tomato mixture, toasted bread cubes and chives. Spoon into baking dish and sprinkle with cheese, if desired. Place in oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 354 milligrams, Sugar 6 grams, TransFat 0 grams
SCALLOPED TOMATOES
Make and share this Scalloped Tomatoes recipe from Food.com.
Provided by jellyko
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and celery in butter. Grease a 7 x 11 inch pan. pour onion and celery into pan. Add all else and toss. Bake for 45 minutes at 375 degrees. ( could probably substitute stewed tomatoes with diced or even fresh). I also sometimes add garlic to saute. Enjoy!
Nutrition Facts : Calories 174.4, Fat 4.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 613.5, Carbohydrate 33.2, Fiber 3.9, Sugar 18.2, Protein 4
SCALLOPED GREEN BEANS AND TOMATOES
Make and share this Scalloped Green Beans and Tomatoes recipe from Food.com.
Provided by Dienia B.
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together except the grated cheese.
- Place in a greased baking dish.
- Sprinkle the top with the grated cheese.
- Bake at 350°F for 45 minutes.
Nutrition Facts : Calories 118.2, Fat 9, SaturatedFat 5.6, Cholesterol 23.4, Sodium 708.8, Carbohydrate 8.5, Fiber 2, Sugar 3.6, Protein 2.5
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