Scalloped Tomatoes
Scalloped tomatoes are a comforting dish that combines sweet and savory flavors, with the richness of butter and the warmth of spices. This recipe is perfect for a cozy family meal, pairing wonderfully with white beans and rice for a satisfying and hearty side.
Ingredients
Instructions
- Toast the bread and butter it.
- Dice the bread into 1/2-inch pieces and combine with the tomatoes.
- Add sugar and spices to the mixture.
- Pour into a greased casserole dish and top with the remaining butter.
- Bake at 350° until lightly browned, about 30 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider using homemade canned tomatoes or adding herbs like basil or oregano. If you want a crunchier topping, mix in some grated cheese or crushed crackers before baking. Store any stale bread for future use in this dish, as it absorbs the tomato juices beautifully. Adjust the sugar based on your taste preference; some may prefer less sweetness.
Serving Suggestions
Scalloped tomatoes make a delightful side dish to accompany grilled meats or serve alongside a fresh salad for a light vegetarian meal. They pair beautifully with Cracklin' Cornbread for a comforting dinner. Consider adding a sprinkle of fresh herbs or a dollop of sour cream on top before serving for extra flavor.
Storage & Reheating
Leftover scalloped tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave portions or bake them in the oven at 350°F until warmed through. Adding a splash of water can help maintain moisture during reheating. This dish can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Tomatoes contains roughly 583 calories, with 7g protein, 92g carbohydrates, and 22g fat. It is a good source of vitamin A (19% of the Daily Value), protein (15% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 488mg per serving (21% 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, you can use fresh tomatoes! For the best results, peel and chop about 4 cups of ripe tomatoes. You may need to adjust the cooking time slightly, as fresh tomatoes contain more moisture. Simmer them down before adding to the dish to achieve the right consistency.
How can I make this dish vegan?
To make scalloped tomatoes vegan, substitute the butter with a plant-based alternative like coconut oil or vegan margarine. You can also use a sweetener like maple syrup instead of sugar. This dish remains hearty and flavorful while accommodating a vegan diet.
What can I do if the dish is too watery?
If you find that your scalloped tomatoes are too watery, consider draining some of the liquid from the tomatoes before mixing them with the bread. Additionally, baking the dish a bit longer can help evaporate excess moisture. You can also sprinkle a little flour or cornmeal to help absorb the liquid.
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).