Aunt Alice'S Escalloped Tomatoes
A comforting baked tomato dish layered with seasoned bread crumbs and tender onions, offering a balance of sweet, savory, and buttery flavors. Perfect for family dinners or casual gatherings, it pairs well with crusty bread or a fresh green salad for a hearty, satisfying meal.
Ingredients
Instructions
- Sauté the mini onions until tender in the butter.
- Add 2 cups of soft white bread crumbs, sugar, salt, and pepper to the onions and butter mixture, cooking briefly to combine flavors.
- In a buttered 1 1/2-quart casserole dish, arrange alternating layers of sliced tomatoes and the bread crumb mixture, starting and ending with tomatoes.
- Combine 1/4 cup of bread crumbs with 1 1/2 teaspoons melted butter and sprinkle over the top of the casserole.
- Bake at 375°F (190°C) for 45 minutes until bubbly and golden on top.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or thyme to enhance the tomato layers. If you don't have mini onions, you can substitute with shallots or even finely chopped green onions. For a gluten-free version, use gluten-free bread crumbs, and for a heartier dish, add cooked ground beef or sausage to the layers.
Serving Suggestions
This dish pairs beautifully with a simple green salad or roasted vegetables for a light meal. It can also serve as a delicious side dish alongside grilled meats or fish. For a comforting vegetarian dinner, serve it with a slice of crusty bread and a glass of white wine to complement the flavors.
Storage & Reheating
Leftover escalloped tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, ensuring to cover them for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Alice'S Escalloped Tomatoes contains roughly 1299 calories, with 2g protein, 8g carbohydrates, and 141g fat. It is an excellent source of vitamin C (80% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1190mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can be used in this recipe. Opt for whole or diced tomatoes, and drain excess liquid to prevent the dish from becoming too watery. This can be a convenient option, especially when fresh tomatoes are out of season.
How do I make this dish ahead of time?
To prepare in advance, assemble the casserole without baking it and cover tightly. You can refrigerate it for up to 24 hours. When ready to serve, simply bake it from the fridge, adding an extra 10-15 minutes to the cooking time to ensure it heats through completely.
Can I freeze escalloped tomatoes?
Yes, you can freeze escalloped tomatoes. After baking, allow the dish to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).