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.
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
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
THE BEST SCALLOPED POTATOES
Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
- Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
- Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
- Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.
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 POTATOES WITH TOMATOES AND BELL PEPPERS
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
SCALLOPED TOMATOES WITH PARMESAN
Use fresh tomatoes, rather than canned for this most comforting hot vegetable side dish. From Sarah Leah Chase's Cold-Weather Cooking.
Provided by CulinaryQueen
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180°C.
- Heat bacon fat in large heavy skillet over medium heat. Add bread cubes and stir to coat evenly. Saute until lightly browned all over, about 5-7 minutes.
- Add the tomatoes, garlic and sugar to the pan. Cook, stirring frequently, about 5 minutes. Season with salt and pepper, tben stir in the basil and remove from heat.
- Transfer tomato mixture to a shallow 1 1/2 quart casserole dish. Sprinkle with the parmesan and drizzle with the olive oil.
- Bake 35-40 minutes, until bubbly and lightly browned.
- Serve and enjoy!
Nutrition Facts : Calories 278, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.7, Sodium 523.5, Carbohydrate 34.1, Fiber 3.6, Sugar 8.8, Protein 11.9
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
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
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
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
OLD FASHIONED SCALLOPED TOMATOES
This recipe came from the sweetest most kind-hearted older lady from our Church. I think of her each time I make this dish. She was an excellent cook and made the best fried chicken! To my knowledge, there is no other scalloped tomato recipe like it here on RecipeZaar. This is pure comfort food at its best! If you wish to use less sugar, then please do so. For an extra treat, add some cheese cubes to these scalloped tomatoes before baking. I think you will be surprised with one ingredient here...I'll let you find it! Enjoy!
Provided by Debaylady
Categories < 60 Mins
Time 35m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixng bowl, combine tomatoes, dry bread cubes and onions.
- Melt the butter; add the flour stirring until there are no lumps.
- Remove from the heat and add the sugar, dry mustard, and black pepper.
- Pour this warm mixture into the tomato mixture and combine well.
- Pour into a greased 1 1/2 quart baking dish.
- Cut buttered bread into cubes and sprinkle over tomatoes.
- Bake in preheated 400 degree oven for 25-30 minutes.
Nutrition Facts : Calories 145.9, Fat 8.6, SaturatedFat 5, Cholesterol 20.3, Sodium 157.8, Carbohydrate 15.9, Fiber 2.1, Sugar 6.3, Protein 2.6
SCALLOPED TOMATOES
The tomato wedges in this delicious dish get a special treatment from a mushroom-and-crumb topping. "I serve it often in summer, and everyone takes seconds," notes Ruth Pyles of Temple Hills, Maryland. "It disappears quickly!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute garlic in 2 tablespoons butter for 2 minutes. Add mushrooms; cook until heated through. Remove from the heat. Add cracker crumbs, parsley, salt, pepper and remaining butter; mix well. Place tomatoes in a greased 8-in. square baking dish. Top with the mushroom mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.
Nutrition Facts :
More about "scalloped tomatoes recipes"
OLD-FASHIONED SCALLOPED TOMATOES RECIPE - THE SPRUCE …
From thespruceeats.com
3.6/5 (42)Total Time 1 hr 5 minsCategory Side DishCalories 240 per serving
SCALLOPED POTATOES WITH ROASTED TOMATOES - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
SCALLOPED TOMATOES
From everybodylovesitalian.com
SCALLOPED TOMATOES RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
SCALLOPED TOMATOES CASSEROLE - PLOWING THROUGH LIFE
From plowingthroughlife.com
SCALLOPED TOMATOES WITH CROUTONS – SMITTEN KITCHEN
From smittenkitchen.com
RECIPES FOR SCALLOPED POTATOES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SCALLOPED TOMATOES RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
From ifood.tv
SCALLOPED TOMATOES - OLD FASHIONED BREADED (STEWED) …
From deepsouthdish.com
SCALLOPED TOMATOES - FOOD NETWORK UK
From foodnetwork.co.uk
SCALLOPED TOMATOES | TLN
From tln.ca
SCALLOPED TOMATOES RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
SCALLOPED POTATO RECIPES | ALLRECIPES
From allrecipes.com
SCALLOPED TOMATOES | RECIPE | RECIPES, STUFFED PEPPERS, TOMATO …
From pinterest.com
SCALLOPED TOMATOES | BAKED DISHES, FRESH BREAD CRUMBS, SIDE DISHES
From pinterest.ca
DELICIOUS SIDE DISH: SCALLOPED POTATOES | 12 TOMATOES
From 12tomatoes.com
SCALLOPED TOMATOES - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
SCALLOPED TOMATOES – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
SCALLOPED TOMATOES - VEGGIES BY CANDLELIGHT
From veggiesbycandlelight.com
20 BEST SCALLOPED POTATO RECIPES - FOOD NETWORK
From foodnetwork.com
SCALLOPED TOMATOES - TLN.CA | FOOD, RECIPES, BAKED DISHES
From pinterest.ca
SUMMER SCALLOPED TOMATOES WITH CROUTONS - SMELLS LIKE HOME
From smells-like-home.com
OUR BEST SCALLOPED POTATO RECIPES | ALLRECIPES
From allrecipes.com
ROASTED SCALLOPED TOMATOES - A DUCK'S OVEN
From aducksoven.com
SCALLOPED TOMATOES RECIPE | EATINGWELL
From eatingwell.com
SCALLOPED TOMATOES | RECIPE | TOMATO RECIPES, BAKED DISHES, SCALLOP
From pinterest.com
CLASSIC SCALLOPED POTATOES RECIPE | CANADIAN LIVING
From canadianliving.com
SCALLOPED TOMATOES WITH CANNED TOMATOES - THERESCIPES.INFO
From therecipes.info
THE BEST SCALLOPED TOMATO CASSEROLE RECIPE WITH FRESH HERBS
From foodal.com
SCALLOPED TOMATOES CASSEROLE RECIPE RECIPES ALL YOU NEED …
From stevehacks.com
#60-minutes-or-less #time-to-make #preparation #occasion #oven #vegetarian #dietary #inexpensive #equipment
You'll also love