Scalloped Tomatoes Recipe

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Scalloped Tomatoes Recipe

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4.5 3 3
Publisher Photo
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!"
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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 cup: 181 calories, 12g fat (5g saturated fat), 20mg cholesterol, 413mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 3g protein.

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  • 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
  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

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Reviews forScalloped Tomatoes

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MY REVIEW
delowenstein User ID: 3766053 231550
Reviewed Aug. 21, 2015

"I used Italian bread crumbs and I found the bread crumbs to be very tasty! I also made adjustments to this recipe by using a 14.5-oz. can of UNDRAINED DelMonte stewed tomatoes, UNDRAINED, the garlic clove which I CRUSHED, 4 Tbsp. melted margarine to conserve on my butter supply and divided as recipe states, 1/2 cup of Italian bread crumbs, rather than 1 cup! I noticed that the mushroom mixture was more moist, using less crumbs, rather than using the entire 1 cup of crackers/crumbs! I omitted the parsley flakes since Italian bread crumbs have parsley flakes. I quartered the stewed tomatoes. I also used a 4-oz. can of mushroom stems/pieces, WELL DRAINED, the 1/2 tsp. salt and 1/4 tsp. pepper! I also placed the tomatoes in a 1-qt. greased casserole dish, topped with the mushroom/crumb topping and baked on a baking sheet for 30 minutes at 400o F. to really make sure that the dish baked through! I tasted this dish and found it to be very tasty! The Parmesan cheese added to the topping is a great idea & sprinkling some grated Mozzarella cheese on top of the tomatoes also would give more of an Italian-style flavor to this dish!

That was a really great idea, copper_eos! delowenstein"

MY REVIEW
copper_eos User ID: 7298745 28969
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
justmbeth User ID: 1196484 47885
Reviewed Jan. 2, 2012

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

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