Healthy Scalloped Tomatoes Recipes

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SCALLOPED TOMATOES

This recipe is from Living History Farms, which is quite an experience. Once you arrive, a group of about 12 people taking an authentic ride to the "country farm house" (in any weather!) which is circa 1860. Everyone is seated at the large dining room table as the cook makes everything over a large wood burning fireplace which...

Provided by Sea Sun

Categories     Sides

Time 1h10m

Number Of Ingredients 11



Scalloped Tomatoes image

Steps:

  • 1. Combine tomatoes, eggs, pepper, sugar and flour and add to buttered casserole dish.
  • 2. Crumb topping: Saute butter, onion and add garlic powder. Remove from stove and add remaining ingredients listed in crumb topping. Sprinkle on top of tomatoes. Bake at 350 degrees for 1 hour.

4 can(s) tomatoes (chopped)
2 large eggs (slightly beaten)
1/2 tsp pepper
2 tsp sugar
1/3 c flour
CRUMB TOPPING
1/2 c butter
1/2 tsp garlic powder
4 c bread crumbs
1 medium onion (finely chopped)
1/2 c parmesan cheese (grated)

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

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



Scalloped Tomatoes (Barefoot Contessa) image

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.

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

SCALLOPED TOMATOES

This is a variation on my mothers recipe.

Provided by Linda

Categories     Side Dish     Vegetables     Tomatoes

Yield 6

Number Of Ingredients 8



Scalloped Tomatoes image

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

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

HEALTHY SCALLOPED TOMATOES

Warm and comforting, this old-fashioned side dish is a great way to use up garden bounty. From West Salem, Wisconsin, Norma Pipe says, "I lightened the original recipe by using less butter and flour and only a bit of honey."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Healthy Scalloped Tomatoes image

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.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1 tablespoon all-purpose flour
1 tablespoon honey
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread, toasted and cubed
4 cups chopped fresh tomatoes

PROVENCAL TOMATOES

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11



Provencal Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS

Provided by Food Network Kitchen

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 15



Scalloped Potatoes With Tomatoes and Bell Peppers image

Steps:

  • Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
  • Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
  • Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
  • Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

2 large egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
2 bay leaves
1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry
1 1/2 cups coarsely grated gruyere cheese (about 6 ounces)
4 plum tomatoes, sliced 3/4 inch thick
2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips
1 onion, halved and sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for the baking dish
3 teaspoons herbes de Provence
1 1/4 cups breadcrumbs (preferably fresh)

BAY SCALLOP PASTA WITH TOMATOES

Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.

Provided by lutzflcat

Categories     Seafood Pasta

Time 35m

Yield 4

Number Of Ingredients 10



Bay Scallop Pasta with Tomatoes image

Steps:

  • Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
  • Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
  • Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg

1 pound linguine pasta
3 tablespoons olive oil, divided
1 pound grape tomatoes
⅓ cup dry white wine
¼ cup sliced pitted Kalamata olives
¼ teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
1 pound bay scallops, rinsed and patted dry
3 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley

GRANDMA'S BREADED (SCALLOPED) TOMATOES

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



Grandma's Breaded (Scalloped) Tomatoes image

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.

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

SCALLOPED TOMATOES

Provided by Craig Claiborne

Categories     side dish

Time 30m

Yield 12 servings

Number Of Ingredients 9



Scalloped Tomatoes image

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

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

OLD FASHIONED SCALLOPED TOMATOES

This is a really old recipe; your grandmother probably made something like this. The recipe was posted by gaudrey_GA on the TOH website. She warns not to use raw tomatoes since the flavor will not be the same. If you cook them first, then you can use them.

Provided by Lorraine of AZ

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7



Old Fashioned Scalloped Tomatoes image

Steps:

  • Preheat oven to 350 degrees F.
  • Cook onion in butter just until tender, but not browned. Pour into a bowl with the tomatoes.
  • Cut very lightly toasted bread inro small cubes and add. Add remaining ingredients and stir to combine well.
  • Pour into greased casserole dish and bake 45 minutes in preheated oven.

Nutrition Facts : Calories 284.1, Fat 13, SaturatedFat 7.6, Cholesterol 30.5, Sodium 566.6, Carbohydrate 39.6, Fiber 3.6, Sugar 21.1, Protein 4.6

1 medium onion, chopped
4 tablespoons butter (1/2 stick) or 4 tablespoons margarine (1/2 stick)
1 (28 ounce) can diced tomatoes
5 slices bread, lightly toasted
1/4 cup brown sugar, firmly packed
1/2 teaspoon salt
1/8 teaspoon pepper

SCALLOPED TOMATOES

Make and share this Scalloped Tomatoes recipe from Food.com.

Provided by jellyko

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8



Scalloped Tomatoes image

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!

Nutrition Facts : Calories 174.4, Fat 4.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 613.5, Carbohydrate 33.2, Fiber 3.9, Sugar 18.2, Protein 4

2 (14 1/2 ounce) cans stewed tomatoes
1 cup diced celery
1 large onion, chopped
1 tablespoon butter
1 1/2 cups garlic regular cut croutons
2 tablespoons sugar
salt and pepper
2 tablespoons dried parsley

OLD FASHIONED SCALLOPED TOMATOES

This recipe came from the sweetest most kind-hearted older lady from our Church. I think of her each time I make this dish. She was an excellent cook and made the best fried chicken! To my knowledge, there is no other scalloped tomato recipe like it here on RecipeZaar. This is pure comfort food at its best! If you wish to use less sugar, then please do so. For an extra treat, add some cheese cubes to these scalloped tomatoes before baking. I think you will be surprised with one ingredient here...I'll let you find it! Enjoy!

Provided by Debaylady

Categories     < 60 Mins

Time 35m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 9



Old Fashioned Scalloped Tomatoes image

Steps:

  • In a large mixng bowl, combine tomatoes, dry bread cubes and onions.
  • Melt the butter; add the flour stirring until there are no lumps.
  • Remove from the heat and add the sugar, dry mustard, and black pepper.
  • Pour this warm mixture into the tomato mixture and combine well.
  • Pour into a greased 1 1/2 quart baking dish.
  • Cut buttered bread into cubes and sprinkle over tomatoes.
  • Bake in preheated 400 degree oven for 25-30 minutes.

Nutrition Facts : Calories 145.9, Fat 8.6, SaturatedFat 5, Cholesterol 20.3, Sodium 157.8, Carbohydrate 15.9, Fiber 2.1, Sugar 6.3, Protein 2.6

1 (28 ounce) can tomatoes
1 cup dry hard bread cubes
1 tablespoon minced onion
1/4 cup butter or 1/4 cup olive oil
1 tablespoon flour
1 tablespoon sugar
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
2 slices buttered bread

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