Scalloped Tomato And Cheese Bake Recipes

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TOMATO CASSEROLE



Tomato Casserole image

Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

SCALLOPED TOMATO AND CHEESE BAKE



Scalloped Tomato and Cheese Bake image

This is one of those comfort foods to me. I remember growing up and my mom making stewed tomatoes with bread in it. This is something that reminds me of her and I can eat this whole dish by myself, hot or cold. I have used canned tomatoes when fresh aren't available.

Provided by mammafishy

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large diced up tomatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup margarine
2 cups soft breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon dried thyme
1/4 cup shredded cheddar cheese

Steps:

  • Place tomatoes in a greased 1 1/2 quart baking dish.
  • Cook onion and green peppers together in margarine until soft.
  • Add remaining ingredients, except cheese.
  • Sprinkle bread mixture over tomatoes. (I like to have some of the bread sticking out on top, so it gets crunchy while baking and some down in the tomatoes.).
  • Bake at 350 degrees for about 30 minutes.
  • Sprinkle with cheese and bake 5 minutes more.

Nutrition Facts : Calories 239.5, Fat 14.9, SaturatedFat 3.7, Cholesterol 7.4, Sodium 631.1, Carbohydrate 22.9, Fiber 3.4, Sugar 8.2, Protein 5.6

SCALLOPED TOMATO CASSEROLE



Scalloped Tomato Casserole image

Make and share this Scalloped Tomato Casserole recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 1/2 cups peeled and chopped tomatoes
1 cup chopped onion
1/2 cup cheese crackers, in crumbs
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 (8 ounce) container sour cream
1 1/2 cups seasoned croutons
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • Pre-heat your oven to 325 degrees F.
  • Layer half each of first 5 ingredients in a lightly greased 8-inch square baking dish.
  • Repeat layers.
  • Bake for 20 minutes.
  • Spread sour cream on top, sprinkle with croutons and drizzle with melted butter.
  • Bake 10 more minutes and serve.

SCALLOPED TOMATOES (BAREFOOT CONTESSA)



Scalloped Tomatoes (Barefoot Contessa) image

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

5 tablespoons olive oil (good quality)
2 cups bread (a good crusty Sour Dough)
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
3 garlic cloves, minced
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 cup basil leaves, julienned, lightly packed
1 cup parmesan cheese, freshly grated

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



Scalloped Tomatoes image

This is a variation on my mothers recipe.

Provided by Linda

Categories     Side Dish     Vegetables     Tomatoes

Yield 6

Number Of Ingredients 8

¼ cup butter
1 onion, chopped
1 teaspoon salt
ground black pepper to taste
½ teaspoon dried basil
4 teaspoons brown sugar
5 tomatoes, sliced
2 cups white bread cubes

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



Scalloped Tomatoes image

Provided by Craig Claiborne

Categories     side dish

Time 30m

Yield 12 servings

Number Of Ingredients 9

5 tablespoons butter, plus more for spreading
8 or more slices bread, enough to make 2 cups when cubed
6 cups canned tomatoes
1/3 cup finely chopped shallots or onions
2 tablespoons brown sugar
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped chives
1/4 cup finely grated Parmesan cheese, optional

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

GRANDMA'S BREADED (SCALLOPED) TOMATOES



Grandma's Breaded (Scalloped) Tomatoes image

This is a recipe I grew up eating at my grandparents and at home. I made it for my children off and on as they grew up. A year ago while discussing what we should have for Christmas dinner, my oldest daughter who is now 30 years old requested I make her some Breaded Tomatoes. I was kind of shocked but agreed to make them. My...

Provided by Cathy Riggs

Categories     Side Casseroles

Time 45m

Number Of Ingredients 8

3 - 4 slice bread, toasted
2 Tbsp butter or margarine
1/2 c minced onion
1/2 c minced celery
3 medium tomatoes, peeled and cut up(about 2 cups) or one 16 oz. can diced tomatoes
1 Tbsp all purpose flour
1 tsp sugar or sugar substitute
1/2 tsp marjoram or basil

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.

TOMATO SCALLOPED POTATOES



Tomato Scalloped Potatoes image

Make and share this Tomato Scalloped Potatoes recipe from Food.com.

Provided by RepoGuysWife

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

14 1/2 ounces canned diced tomatoes (undrained)
1 lb red potatoes (thinly sliced)
1 medium onion (chopped)
1/2 cup whipping cream
1 cup shredded swiss cheese
3 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350°F
  • Drain tomatoes, reserving liquid.
  • Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
  • Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
  • Bake 20 minutes or until hot and bubbly.
  • Sprinkle with chopped parsley, if desired.

SUN-DRIED TOMATO SCALLOPED POTATOES



Sun-Dried Tomato Scalloped Potatoes image

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 10 servings.

Number Of Ingredients 9

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups shredded cheddar cheese
1 cup chicken broth

Steps:

  • Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.

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