Italian Scalloped Tomatoes
I remember going to my aunts house in the summer and she would make her breaded tomatoes. She would go out to her garden gather beautiful tomatoes, then back to the kitchen. She would do the prep work, then squeeze those tomatoes over the crusty day old bread, pop some butter on top and bake it in the oven for a while, it was delicious. My recipe for Italian Scalloped Tomatoes has some wonderful Italian seasons but with that same old fashioned buttery flavor. This is a great recipe to take as a side dish to a covered dish event, folks really enjoy it and I hope you do.
Italian Scalloped Tomatoes
Miz Helen's Kitchen
Ingredients
3 cups tomatoes, diced
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups bread, cubed, day old or crusty
6 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
2 teaspoons dried or fresh basil
1/2 cup dry bread crumbs
1/2 cup Parmesan Cheese, graded
Fresh Basil for garnish
Directions
To prepare the tomatoes:
Wash the tomatoes, put them into a stew pot with boiling water. Let them cook in the boiling water for one or two minutes until you see the skin begin to crack. Immediately remove them and put them into a large ice bath. After they sit in the ice bath a few minutes, the skin will just slip right off.
For The Recipe
Dice the tomatoes and onions, then mince the garlic.
In a large hot skillet place 2 tablespoons olive oil and 3 tablespoons butter.
Pour the tomatoes, onions and garlic into the skillet. Stir in the salt, pepper, oregano, and basil.
Cook the mixture until the onions are clear. Remove the tomato mixture into a mixing bowl and let it cool.
Do Not clean the skillet, just let the tomato mixture drippings remain in the skillet.
Place 3 tablespoons butter into the skillet. After the butter is melted, pour the diced bread into the skillet and toss with the butter and drippings until covered and cook until the bread starts to turn brown.
Pour the bread into the tomato mixture and very gently mix together.
Butter a 8 X 11 baking dish with the remaining tablespoon of butter , and pour the mixture into the baking dish.
Mix the bread crumbs and Parmesan Cheese together.
Sprinkle the bread crumbs and Parmesan Cheese mixture on top of the tomato and bread mixture.
Bake in a 350 degree oven for 30 to 45 minutes, until the top begins to brown and the mixture is bubbling.
Garnish with fresh basil.
Serve hot and refrigerate any left overs.
Enjoy!
Print Recipe
This recipe sure brings back some wonderful memories for me. I think that is the beauty of an old family recipe, just like us it changes through the years but always has some of the basics. I sure am glad that you were able to stop by and spend some time in the kitchen with us today. Have a great week and come back to see us again real soon!
Peace and Joy
Miz Helen
A Delicious Side Dish
We Start With Fresh Ripe Tomatoes
Into A Hot Boil For One Minute
Then Into The Ice Water
The Peeling Will Come Right Off
Beautiful Peeled Tomatoes Ready For The Recipe
Into The Skillet With Butter and Olive Oil
Ready For The Topping of
Bread Crumbs and Cheese
Bread Crumbs and Cheese
Miz Helen's Kitchen
Ingredients
3 cups tomatoes, diced
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups bread, cubed, day old or crusty
6 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
2 teaspoons dried or fresh basil
1/2 cup dry bread crumbs
1/2 cup Parmesan Cheese, graded
Fresh Basil for garnish
Directions
To prepare the tomatoes:
Wash the tomatoes, put them into a stew pot with boiling water. Let them cook in the boiling water for one or two minutes until you see the skin begin to crack. Immediately remove them and put them into a large ice bath. After they sit in the ice bath a few minutes, the skin will just slip right off.
For The Recipe
Dice the tomatoes and onions, then mince the garlic.
In a large hot skillet place 2 tablespoons olive oil and 3 tablespoons butter.
Pour the tomatoes, onions and garlic into the skillet. Stir in the salt, pepper, oregano, and basil.
Cook the mixture until the onions are clear. Remove the tomato mixture into a mixing bowl and let it cool.
Do Not clean the skillet, just let the tomato mixture drippings remain in the skillet.
Place 3 tablespoons butter into the skillet. After the butter is melted, pour the diced bread into the skillet and toss with the butter and drippings until covered and cook until the bread starts to turn brown.
Pour the bread into the tomato mixture and very gently mix together.
Butter a 8 X 11 baking dish with the remaining tablespoon of butter , and pour the mixture into the baking dish.
Mix the bread crumbs and Parmesan Cheese together.
Sprinkle the bread crumbs and Parmesan Cheese mixture on top of the tomato and bread mixture.
Bake in a 350 degree oven for 30 to 45 minutes, until the top begins to brown and the mixture is bubbling.
Garnish with fresh basil.
Serve hot and refrigerate any left overs.
Enjoy!
Print Recipe
Just Out Of The Oven
Ready To Serve
This Dish Has Awesome Flavor
Enjoy!
Peace and Joy
Miz Helen
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YUM. Those look like some my mother use to make!
ReplyDeleteIt does bring back lots of great memories and we love this dish. Hope you are able to try it sometime. Have a fun day!
DeleteMiz Helen
i've never seen these or tasted this type of recipe , but it looks absolutely delicious. Pinning and thanks
ReplyDeleteHi Judee,
DeleteI hope you get an opportunity to try the recipe, thanks so much for the pin and stopping by. Have a great day!
Miz Helen
I'm going to make this for lunch today. Great idea and I have a bit of a tomato glut. Cheers from Carole's Chatter
ReplyDeleteHi Carole,
DeleteSure hope you enjoy the dish, we just love it. Thanks so much for stopping by and have a great day!
Miz Helen
Looks really good! Thanks for sharing at the What's for Dinner link up!
ReplyDeleteWhat a yummy meal and so easy to make too. Thank you for sharing at Dishing it and Digging it link party. You are one of the features this coming Sunday. Thanks for sharing.
ReplyDeleteThat sounds good Miz Helen!
ReplyDeleteThese tomatoes look so delicious. I will definitely be trying these soon!
ReplyDeleteWith several vegetarians in our family, special occasion dinners are heavy on vegetable dishes. I'm always looking for new vegetable dishes to add and your Italian Scalloped Tomatoes look delicious! The recipe is made even more special by the memory associated with it. :)
ReplyDeleteHave you ever tried freezing this before baking? I wonder how it would affect the final result. I like to keep some things in the freezer for impromtu dinners and wonder if this would work for that.
ReplyDeleteHi Sean,
DeleteI have not tried to freeze this dish, however its a great idea. I would most likely make sure it was wrapped in plastic wrap then wrap it in foil to protect to much moisture from getting in. Next I would warm it in the oven rather than a micro wave, and that will allow the dish to stay moist in the center and yet have that crunchy top that is so good. Be sure and let me know if you try it, sound really good. Thanks so much for stopping by and have a great week!
Miz Helen
I wanted to let you know that my freeze test was a success- I made the filling, applied the plastic wrap and foil for a tight seal- I removed from the freezer, and added the bread crumb mixture and placed in the oven until browned- it was so good we ate it all in one sitting! Thank you for another fabulous recipe!
ReplyDeleteHi Sean,
ReplyDeleteI am so excited to know the freezer suggestions worked for you, I will sure be using that myself from time to time. Thanks so much for sharing with us and for stopping by today!
Have a great weekend!
Miz Helen