When you have an abundance of ripe garden tomatoes this old fashioned side dish comes to the rescue!
Table of Contents
🗝️ Key takeaways
- This easy recipe has just 4 ingredients and it's the very best way to use up stale bread!
- Absolutely the BEST when you use ripe summer tomatoes but you can use canned stewed tomatoes the rest of the year.
- Hate soggy bread? Me too! Check out the tips section for how to keep the topping deliciously crunchy.
This easy dinner side dish is perfect when you want a little change of pace. Homemade stewed tomatoes and crunchy, toasted bread make this budget-friendly casserole extra special.
Whether you opt for quick canned tomatoes or use hand-picked, garden-fresh, summer tomatoes, the simple flavors always seem to hit the spot. Tastes like an old family recipe perfect for a lazy meal all year-'round.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
A lot of the recipes from way back when were created with a need to use stuff up. Nothing went to waste, after all—a good habit to follow even today, too.
That's why you'll see a ton of variations for scalloped tomatoes. Use what you have, what you like, or what you need to use.
- Instead of canned stewed tomatoes, you can make them homemade with fresh, whole tomatoes. Try this Southern stewed tomatoes recipe.
- I usually use homemade but the Italian stewed tomatoes are delicious in this dish, too.
- Use stale bread cubes from leftover white bread, brioche, dinner rolls, or buns.
- Some people like bread crumbs or crushed crackers on top instead of toast.
- If you have croutons lying around, you can use those instead of bread.
- Add some chopped and sauteed bell pepper to the stewed tomatoes.
- Mix some cooked garlic, shallot, or onion in before baking.
- Some family recipes stir in a little brown sugar to counteract the acidity of the tomatoes. I like the dish without, but you can try both and decide!
- Sprinkle the casserole with grated parmesan or Romano cheese.
- Garnish with chopped chives, parsley, red pepper flakes, or basil.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Cut your toast into squares.
- Put stewed tomatoes into a greased baking dish.
- Stir half of the toast into the tomato mixture.
- Top with remaining squares of toast and bake.
🥫 Storage
Scalloped tomatoes are best served steaming hot out of the oven—well, let them cool a little, first.
If you happen to have leftovers, though, the easiest way to store them is in an airtight container or storage dish. The leftovers will technically last for a few days, but the chunks of bread will soak up the juice and become softer the longer it sits.
I usually just take it off.
💭 Things to know
Expert Tip: Brush the bread with olive oil or a few tablespoons of butter and toast it in the oven for extra flavor. Or, you can toast it in a skillet on the stovetop over medium-low heat until it turns golden. A great way to toast a lot of bread at one time!
- You'll know the scalloped tomatoes are close to done when the dish starts "talking." In other words, listen for the bubbly deliciousness!
- Use slightly less-toasted pieces of bread on top of the tomatoes. They'll brown a little more in the oven, so if they're too dark to start with, you risk having some charred spots.
- If you butter the bottom of the toast before cubing it and putting it on the tomatoes it won't get soggy.
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👩🍳 FAQs
Scalloped tomatoes is one of those classic, old recipes that's been passed down among families for generations. It's a baked tomato dish, consisting mainly of tomatoes and bread, along with a variety of other flavoring ingredients.
Not really. Scalloped tomatoes are sometimes referred to as breaded tomatoes or tomato pudding. Think of it as a savory bread pudding, but instead of custard, stewed tomatoes are used, instead. If you've never had it, it might be hard to imagine. However, after your first time, you'll be hooked!
Nope! Crushed tomatoes are simply crushed, while stewed tomatoes have been cooked down and seasoned with herbs. Even though they're next to each other on a grocery store shelf, don't confuse 'em!
To be honest, they're great for both! Ripe summer tomatoes make the best stewed tomatoes, so you can enjoy it in season as an alfresco side dish. On the other hand, this dish is warm and relaxing, which makes it a great comfort meal for the rest of the year, too!
📚 Related recipes
- Southern Stewed Tomatoes are a great pantry staple to keep on hand (or, in the freezer) all year long. They're a delicious side dish, and so easy to make!
- Cornmeal and breadcrumbs work together to make these Fried Green Tomatoes extra crisp on the outside, but soft and tender inside.
- If you're now craving Scalloped Potatoes, this is the recipe to try! Made in a crockpot with ham, it's a perfect side dish—or main!
🍽️ Serve with...
This is classic, country fare so I like to center this meal around fresh-from-the-garden flavors.
I like to start off with my chicken fried steak and add a creamy cucumber salad for crunch. No one can resist this homemade brownie ice cream to finish things up.
📞 The last word
Every bite of this easy side dish brings back a ton of memories for me right along with the mouthful of summer flavor!
Scalloped tomatoes are truly an almost forgotten pleasure - I hope you'll try them soon.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Scalloped Tomatoes
Print Pin Recipe Save RecipeIngredients
- 4 cups stewed tomatoes, *see note below
- 1 teaspoon salt
- 6 slices bread, toasted
- 4 tablespoons butter, melted
Instructions
- Preheat the oven to 375°
- Spray 1 ½ quart baking dish with non-stick cooking spray.
- Add tomatoes to baking dish.
- Brush the toast with melted butter.
- Cut the buttered toast into small squares.
- Mix half the squares into the tomatoes.
- Top the tomato mixture with the remaining toast squares.
- Bake at 375° for 20 to 30 minutes, or until heated through and bubbly.
Notes
- Brush the bread with olive oil or a few tablespoons of butter and toast it in the oven for extra flavor.
- You'll know the scalloped tomatoes are close to done when the dish starts bubbling.
- Use slightly less-toasted pieces of bread on top of the tomatoes. They'll brown a little more in the oven, so if they're too dark to start with, you risk having some charred spots.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published August 28, 2022. Last updated September 5, 2023 for editorial improvements.
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