Scalloped potatoes are one of my favorite side dishes to serve, particularly when the weather is cold. The tender potatoes, the rich creamy cheese sauce, and the bubbling golden brown deliciousness on top is everything you need in a side dish.
Of course, with the summer rolling in hot and fast, the scalloped potato side dish that I know and love is not exactly what I want to be serving up with heavy grilled meats and such.
So long for now, cheesy potato tian…
Instead of turning to new side dishes, I decided to do something radical and turn my favorite, traditionally potato-based, side dish into something perfect for summer.
May I present these lovely scalloped tomatoes?
Now, this is a bit different than the traditional scalloped potato recipe. It doesn’t have the traditional thick and rich cream sauce that you are used to because this particular vegetable (okay, I know, technically a fruit) contains a lot of liquid, and can’t quite stand up to that richness in the same way that potatoes can.
So instead, this is a lightened up version of the recipe that makes the flavor of the featured ingredient shine and your taste buds sing with joy. The cream sauce just isn’t the right pairing, so instead, we’ll go in a different direction.
Okay, I’m going to real with you all here for a moment:
Generally I don’t love talking about the recipes I try and fail, but I’m going to share this particular experience with you all.
I tried to make this recipe with the cream sauce… and it ended up being a soupy mess that I discovered upon removing it from the oven. It was basically tomatoes floating in sauce and their own juice. Definitely not the appealing scalloped look I was initially going for.
Therefore, as a pro tip from me to you, don’t go trying that method. It’s not the end result you want.
Trust me.
So, as a modification, this scalloped tomatoes recipe contains a bunch of freshly grated cheese so you get that melted goodness in every single bite. You still get the cheesy flavor that you know from traditional scalloped potatoes, but in a way that highlights the fresh fruits of summer instead!
Even better, I made sure to load up the baking dish with a bunch of fresh herbs to bring out the juicy fresh flavor of the ripened tomatoes. The oregano, basil, and thyme are all traditional flavor pairing favorites, and they simply explode with deliciousness in this casserole.
It’s a great summertime side dish that pairs delightfully with everything that you love to cook up this season each year. Personally, I love to pair it with grilled chicken thighs, but you can also pair it with steak or fish, or your favorite protein.
Not to mention, it makes a fantastic light lunch alongside a salad and a slice or two of bread.
Believe me when I say, you may not be able to eat baked tomatoes made any other way again once you’ve tried this. Look away, tomato cobbler with buttermilk biscuits.
The acidic tomato, the creamy richness of mozzarella, the salty umami flavor of parmesan, and the crunch of the breadcrumbs on top provides a ton of tastes and textures to play across your taste buds.
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The Best Scalloped Tomatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Make the most of ripe summer tomatoes with the best scalloped side dish, baked with cheese, breadcrumbs, garlic, and herbs.
Ingredients
- Butter, to grease the pan
- 6–7 large vine-ripened tomatoes, sliced into ¼-inch slices
- 1 1/2 cups shredded mozzarella
- 3 Tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup loosely packed basil leaves, finely chopped, plus more for garnish
- 1 Tbsp finely chopped thyme leaves, plus more for garnish
- 1 Tbsp finely chopped oregano leaves, plus more for garnish
- 1 1/2 tsp salt
- 1 tsp freshly cracked black pepper
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup toasted breadcrumbs
Instructions
- Preheat the oven to 375°F. Grease an 8-by-8-inch baking dish with butter.
- Arrange sliced tomatoes in even rows in the prepared pan, sprinkling 1 tablespoon shredded mozzarella in between each slice.
- In a small bowl, whisk together olive oil, garlic, basil, thyme, and oregano. Drizzle over the top of the tomatoes. Sprinkle the top with salt and pepper.
- In a separate small bowl, stir together the parmesan cheese and toasted breadcrumbs. Sprinkle the mixture evenly over the top of the tomatoes.
- Bake for 30-35 minutes, until the top is golden brown and bubbling.
- Garnish with additional fresh herbs and serve warm.
Notes
Adapted from a recipe by Shanna Mallon.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Keywords: tomato, casserole, vegetable, side dish
Cooking By the Numbers…
Step 1 – Prep and Measure the Ingredients
Preheat the oven to 375°F. Wash all of the produce well, and dry the herbs using a salad spinner, or paper towels.
Using a sharp knife or a mandoline, slice tomatoes into ¼-inch-thick slices.
If you did not buy the cheese already prepared, shred the mozzarella and grate the parmesan.
Remove the stems from the herbs. Chop the basil, thyme, and oregano leaves in the required amounts.
To toast the breadcrumbs, place them on a rimmed baking sheet. Drizzle with ½ teaspoon olive oil and use your hands to toss to coat. Spread in an even layer and bake for 10-15 minutes at 350°F until golden brown and toasted. Keep a close eye on them, so they don’t burn. Remove from the oven, transfer to a bowl, and set aside.
Measure the remaining ingredients as listed. Set out all of the ingredients in the order they are listed to make it easier to pull together the recipe.
Step 2 – Arrange Tomatoes and Cheese
Grease an 8-by-8-inch baking dish with butter. Add the sliced tomatoes in rows.
After you add each slice, sprinkle with about a tablespoon of shredded mozzarella.
Step 3 – Make Herb Topping
Place the olive oil, garlic, basil, thyme, and oregano in a small bowl. Whisk together to combine well.
Drizzle the herb topping over the top of the dish.
Sprinkle evenly with the salt and freshly ground black pepper.
Step 4 – Make Breadcrumb Topping
In another small bowl, stir together the parmesan cheese and toasted breadcrumbs.
Sprinkle the mixture evenly over the top.
Step 5 – Bake
Bake for 30-35 minutes. The top should be bubbling and golden brown.
Garnish with fresh herbs as desired, and serve warm.
Ripe Summertime Produce Is Pure Heaven
Tomatoes enjoyed in the summertime are pure heaven.
Everyone I know freak out about them because this is the one time of year when tomatoes are really tomatoes. They are the flavorful fruits that you know and love, not the ones that are simply waterlogged in the winter, with zero flavor.
If you need some more ideas for how to make the most of your tomatoes this summer, check out a few of the recipes listed below:
- Learn how to store fresh tomatoes and make fresh concasse if you have a bumper crop. You don’t want them going bad too quickly.
- Do you love making bloody mary’s or drinking V8? Check out this homemade V8-style juice recipe, and our version of a spicy classic cocktail with home-infused vodka.
- Get your grill game on with these healthy and extremely tasty grilled balsamic lamb kabobs to use all those cherry or grape tomatoes you have growing in your garden (and on that note, become an expert at growing your own with these tips from our sister site, Gardener’s Path).
- Make your homegrown crop last all year long with this homemade oven-dried tomatoes recipe. They make a great addition to sauces, dips, salads, risotto, and so much more.
When you try this side dish, be sure to come back and rate the recipe. Tell us what you paired it with for your summer meal in the comments below!
Don’t forget to Pin It!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on August 31st, 2009. Last updated: August 1, 2022 at 16:25 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.
You know, I’m so glad that you posted about tomatoes today. I came home from work this evening to stare longingly at the large fruit bowl of lonely heirloom and roma tomatoes from my garden… which I can’t eat right now (the acid is the worst). They are begging to be roasted over a spinach and feta pizza, tossed with spaghetti squash or scalloped as in this mouthwatering display. Surprisingly, it was comforting (instead of taunting) to read about them. Hehe… thank you 🙂
oh yes! If I might add, tomatoes were the perfect, warm and comforting (albeit dangerous) food to divulge the story of your Crohn’s. I truly hope that your situation does not exacerbate. However, if it becomes harder to eat everything you want to, I have a feeling that you will enjoy the creativity of trying to modify dangerous foods to become benign and remain exciting.
Finding joy in the little things instead of waiting for the big ones is something too few people do. Although I must say, tomatoes are a very. big. thing. 🙂
thank you for sharing this with us! this dish looks lovely, and with the coming Fall (i’ve woken up three days in a row slightly cold) season, it’s the perfect thing to just whip up and pop in the oven for a warm dinner.
That tomato dish looks fabulous! Oddly enough, in Northern FL here, their tomato season is quite early, so we missed the loads of juicy (local) tomatoes by about a month. I’ll have to get some from Publix to try this.
thanks for the delicious recipe!
what an incredible recipe! wow. thank you!
Garden tomatoes are my ABSOLUTE favorite food in the whole wide world!
The recipe has me looking at my tomatoes in a different light. Not that I didn’t love them already.
Lan, Thank you, friend, and I hope you try this soon! I couldn’t believe how the tomatoes had changed in the oven, and I ate almost the whole pan in two days.
Amanda, I didn’t realize that about Florida! I bet you’ll have your fill of other, tropical (?) stuff all winter though, and that will be wonderful!
JessieV, You really need to try these tomatoes—ah-ma-zing.
Alicia, I have GOT to bring you some tomatoes next time we see each other—making a serious mental note. Stay tuned and thank you!
TJ, Thank you so much, and I hope you’ll try this recipe, it’s amazing!
Thanks so much for trying out the scalloped tomatoes from my blog. So delighted you enjoyed them!
I wish I liked tomatoes more, as this looks delicious!
redmenace, I still can’t get over how good these tomatoes were. You and Edna Lewis were so right because I LOVE THEM. So really, thank you!
Gemma, Thank you so much for your sweet words. I wish you liked tomatoes more, too, but I was a slow-comer to them so I understand!
I see sugar mentioned in the directions but did not see it list in the ingredients why is that? If sugar is to be included in the recipe how much.
Sorry about the confusion! There should be no sugar mentioned and the recipe has been updated. Thanks!
Liked the flavor. But, the dish still came out a bit soupy. Didn’t add any liquid but the tomatoes seemed to produce a lot of liquid when baking. Want to make it again but afraid of the same outcome. Any suggestions?
★★★★
If your tomatoes are juicy, before starting the recipe, slice them, salt them and let them sit in a colander for 20-30 minutes, then place them between several paper towels and apply light pressure to absorb the rest of the moisture. Then use in the recipe as directed.
Try a different scalloped tomato recipe. Most have cubed bread or bread crumbs. Scalloped tomatoes have been around for decades and decades. Try a few to find your favorite. This blog reads, to me, like she invented the idea of the dish.