Healthy Scalloped Tomatoes Recipes

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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

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

SCALLOPED TOMATOES

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9



Scalloped Tomatoes 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 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.

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

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)

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

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

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