Best 9 Scalloped Basil Tomatoes Recipes

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Scalloped basil tomatoes, a delightful culinary creation, offer a vibrant medley of flavors that tantalize the taste buds. This classic dish, often served as an elegant side or an irresistible vegetarian main course, combines the natural sweetness of vine-ripened tomatoes with the aromatic essence of fresh basil, all interwoven with a creamy sauce and a crispy breadcrumb topping.

Check out the recipes below so you can choose the best recipe for yourself!

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 (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.

BASIL BAKED TOMATOES



Basil Baked Tomatoes image

This baked tomatoes recipe has been in our family for many years. My mother brought it with her when she came to the United States from Italy. When tomatoes are plentiful, this is a great way to serve them. -Mary Detzi, Wind Gap, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 garlic clove, minced
1 tablespoon olive oil
1/2 cup soft bread crumbs
2 large tomatoes
4 fresh basil leaves, chopped
1/8 teaspoon coarsely ground pepper

Steps:

  • In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

SCALLOPED TOMATOES



Scalloped Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

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 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 RECIPE



Scalloped Tomatoes Recipe image

Provided by Taraespo

Number Of Ingredients 9

Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

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 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 BASIL TOMATOES



Scalloped Basil Tomatoes image

If your garden is flooded with tomatoes, be sure to try this scrumptious baked side dish from Edna Apostol of Savannah, Missouri, 'It goes over big at family, church and club dinners,' she assures. Cubes of French bread are combined with mildly seasoned tomatoes, then sprinkled with Parmesan cheese and bakes.

Provided by Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 9

16 plum tomato (blank)s plum tomatoes
2 cups cubed crustless French bread (1/2 inch cubes)
1 tablespoon olive or canola oil
1 tablespoon sugar
3 garlic clove (blank)s garlic cloves, minced
½ teaspoon salt
⅛ teaspoon pepper
¼ cup thinly sliced fresh basil leaves
3 tablespoons shredded Parmesan cheese

Steps:

  • Peel tomatoes and cut into 1/2-in. cubes; drain. In a large nonstick skillet, cook bread in oil over medium heat for 5-7 minutes or until lightly browned. Add the tomatoes, sugar and garlic; cook and stir for 5 minutes. Stir in the salt, pepper and basil. Pour into a 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 29 g, Cholesterol 2.2 mg, Fat 4 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 436.6 mg, Sugar 7.4 g

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.

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

SCALLOPED BASIL TOMATOES



Scalloped Basil Tomatoes image

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

Provided by Lakerdog2

Categories     Vegetable

Time 55m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

16 plum tomatoes
2 cups cubed crustless French bread (1/2 inch cubes)
1 tablespoon olive oil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil, thinly sliced
3 tablespoons parmesan cheese, shredded

Steps:

  • Peel tomatoes and cut into 1/2 inch cubes, drain.
  • In a large nonstick skillet, cook bread in oil over medium heat for 5-7 minutes or until lightly browned.
  • Add the tomatoes, sugar and garlic; cook and stir for 5 minutes. Stir in salt, pepper and basil.
  • Pour into a 1 1/2 quart baking dish. Sprinkle with cheese. Bake, uncovered, at 350 for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 188.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 500.6, Carbohydrate 31.5, Fiber 3.4, Sugar 6.6, Protein 6.3

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your scalloped basil tomatoes have the best possible taste.
  • Use fresh basil. Dried basil will not provide the same flavor as fresh basil.
  • Don't overcrowd the baking dish. The tomatoes should be in a single layer so that they can cook evenly.
  • Bake the tomatoes until they are tender and slightly caramelized. This will take about 30 minutes.
  • Serve the tomatoes warm or at room temperature. They can be enjoyed as a side dish or as a main course with a side of bread or salad.

Conclusion:

Scalloped basil tomatoes are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up fresh tomatoes and basil, and they are sure to be a hit with your family and friends.

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