May 19, 2010

Wonderful Wednesday Recipe – Scalloped Tomatoes

Sometimes the name of this recipe raises a few eyebrows, but if you’re a fan of scalloped potatoes or onions, or like stuffed tomatoes, than there’s a good chance you’ll enjoy the simple, beautiful vegetables flavours in this old fashioned dish.

A classic amongst farmers and those with home gardens alike, this inexpensive casserole recipe can be whipped up with just a few simple ingredients, yet is an absolute treat. Easily made vegetarian/vegan by swapping the butter for vegan margarine, this dish is wonderful for crowds (it multiples like a dream) and has been a hit, in my experience, with dinner guests of all ages.

{This colourful vintage ad from 1960 from Del Monte Stewed Tomatoes almost looks as though it could be for the very scalloped tomato recipe in this post! :) Image via jackie121467’s Flickr stream.}

Let your imagination run wild with this versatile recipe by adding in fresh herbs, different veggies (for example eggplant instead of celery or leeks in place of onions), or even tossing some of your favourite cheese in with the bread crumb topping.

Flavourful, filling (but not heavy), and perfect with an utter myriad of other foods, this delicious recipe bursts with summertime flavours, yet is equally satisfying on the chilliest of winter days.

Scalloped Tomatoes


•1 19oz (540ml) can of stewed tomatoes, chopped into quarters (if desired, they can certainly be left whole)

•3 tbsp white, yellow or red onion, finely chopped

•1/4 cup green (bell) pepper, chopped

•3 tbsp celery, finely chopped

•3 tbsp flour

•4 tsp white sugar

•1 tsp kosher or sea salt

•1/2 tsp freshly cracked black pepper

•2/3 cup soft bread crumbs (easily made from a loaf of day old bakery bread)

•2 tbsp butter (or vegan cooking margarine)


Preheat your oven to 350°F degrees (175°C/gas mark 4).

In a medium or large mixing bowl combine the stewed tomatoes with all the other vegetables. Mix the flour, sugar, salt and pepper together in a separate bowl and add to the vegetables, stirring well to coat.

Grease a 1 1/2 to 2 quart (6 to 8 cup) baking dish; add the vegetable mixture, spreading it out evenly. Top with the bread crumbs and dot with butter. Bake for 45 minutes or until the top has reached desired degree of lovely golden brown doneness.

Allow to cool for at least ten minutes before serving, then bring to the table and dish up as the fragrant scent of warm bread crumbs and roasted tomatoes wafts invitingly through the air.

Serves 3 to 4 people as a side dish

Bon appétit!


  1. It actually sounds wonderful once you read the recipe!! I'm sure it is the very best with homegrown fresh tomatoes!! Hope you are doing well Jessica!!

  2. Thank you so much I am going to make this for lunch today, but i'll be using homegrown toms which i'll chop up and dice first!! Thanks ever so :-)

  3. I definitely want to try this recipe. Sounds SO delicious!

  4. I love the recipes that you share :) This sounds really tasty and I'm not even a huge lover of tomatoes.
    Thanks for sharing this dear, hope you're doing well!

  5. That looks too yummy for mere words!