Southern Scalloped Tomatoes Recipes

SCALLOPED TOMATOES

Steps:

• Preheat oven to 350℉
• Add diced tomatoes to a mixing bowl along with beaten eggs, salt, pepper and onion powder. Stir to combine.
• Add in 3/4 of the Parmesan cheese and bread cubes, reserving a handful of the bread cubes for topping. Stir to combine.
• Pour mixture into a baking dish.
• Top with remaining bread cubes and Parmesan cheese.
• Bake for 30 minutes until hot and bubbly.

SOUTHERN SCALLOPED TOMATOES

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.

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 TOMATOES

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.

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.

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

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.

HEALTHY SCALLOPED TOMATOES

Steps:

• In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

GRANDMA'S BREADED (SCALLOPED) TOMATOES

Steps:

• 1. Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
• 2. Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
• 3. In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
• 4. You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.

SCALLOPED TOMATOES

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!

TASTY SCALLOPED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Brown fresh bread crumbs and minced onion in butter.
• In a medium bowl, combine the browned onion and bread crumb mixture with the tomatoes, basil, and sugar. Add salt and pepper to taste. Mix well.
• Pour tomato mixture into a greased baking dish. Top with grated cheese and dry bread crumbs.
• Bake at 350 degrees for 30-40 minutes depending on your oven.