Scalloped Tomatoes And Artichoke Hearts
A flavorful baked dish combining tender tomatoes and artichoke hearts with aromatic basil, perfect as a vegetable side or light appetizer for family meals or gatherings.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Grease a shallow casserole dish.
- Drain the tomatoes and artichoke hearts.
- Combine tomatoes, artichoke hearts, and basil in a saucepan and heat for 2 to 3 minutes, stirring gently.
- Season the mixture with sugar, salt, and pepper.
- Turn the mixture into the prepared casserole.
- Bake at 325°F (160°C) for 10 to 15 minutes until heated through.
Tips & Substitutions
For a creamier texture, consider adding a sprinkle of grated cheese before baking. If you don't have fresh basil, dried basil will work just fine. You can substitute the artichoke hearts with cooked spinach or mushrooms for a different flavor profile. Ensure to drain the tomatoes well to prevent excess moisture in your dish.
Serving Suggestions
This scalloped tomatoes and artichoke hearts dish pairs beautifully with grilled chicken or fish for a complete meal. Serve alongside a fresh salad or with *Cucumber With Yogurt for a refreshing contrast. It's also delicious as a side dish for Mediterranean recipes or as a vegetarian main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 325°F (160°C) until warmed through, about 10-15 minutes. Alternatively, you can microwave in short intervals, stirring in between, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Tomatoes And Artichoke Hearts contains roughly 205 calories, with 3g protein, 22g carbohydrates, and 12g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 688mg per serving (30% 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 fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. You'll need about 2 pounds of ripe tomatoes. Blanch them in boiling water for a minute, then peel and chop them. This will add a fresher flavor to the dish, but make sure to adjust cooking time as fresh tomatoes may release more moisture.
How can I make this dish spicier?
To add some heat, consider incorporating crushed red pepper flakes or a dash of hot sauce into the tomato and artichoke mixture. Adjust the amount to your spice preference. This will enhance the overall flavor without overpowering the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. When ready to serve, simply bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it's 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).