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Scalloped Tomatoes Recipe

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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!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 garlic clove, minced
  • 4 tablespoons butter, melted, divided
  • 1 cup finely chopped fresh or canned mushrooms
  • 1 cup crushed butter-flavored crackers (about 25 cracker)
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 medium tomatoes, quartered

Nutritional Facts

1 serving (1 cup) equals 181 calories, 12 g fat (5 g saturated fat), 20 mg cholesterol, 413 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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. Yield: 6 servings.
Originally published as Scalloped Tomatoes in Quick Cooking July/August 1998, p10

Nutritional Facts

1 serving (1 cup) equals 181 calories, 12 g fat (5 g saturated fat), 20 mg cholesterol, 413 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Scalloped Tomatoes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
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 (1)
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MY REVIEW
Reviewed Aug. 24, 2013

"I tried this with Italian bread crumbs instead of crackers. It was tasty but the bread crumbs were too dry and crumbly. Next time I think I'd sprinkle some mozzarella on the tomatoes first, add some Parmesan to the topping making it a sort of Tomato Parmesan dish."

MY REVIEW
Reviewed Jan. 2, 2012

"Great use of summer tomatoes. Will do again."

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