SCALLOPED TOMATOES
This is a variation on my mothers recipe.
Provided by Linda
Categories Side Dish Vegetables Tomatoes
Yield 6
Number Of Ingredients 8
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
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
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.
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
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
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
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
SCALLOPED TOMATOES
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
SUN-DRIED TOMATO SCALLOPED POTATOES
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
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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