Escalloped Tomatoes
I LOVE this Escalloped Tomatoes dish! Any kind of tomato casserole is top on my list anyway, and Escalloped Tomatoes is scrumptious with lots of tomatoes topped with several seasonings, Italian-style bread crumbs, Asiago cheese and then drizzled with olive oil before baking. It really turned out quite tasty and wonderful.
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I was wanting to use up a batch of tomatoes a few weeks ago and started looking through my cookbooks to see what I could come up with. I finally found one from a friend and used that recipe as the idea for this savory side dish. It’s made very differently from my Scalloped Tomatoes recipe but tastes just as great.
4C Brand now makes gluten free bread crumbs in plain and Italian flavors these days if you prefer to make this casserole gluten free. I usually pick them up at Wal-Mart. I find that storing them in the freezer, allows the bread crumbs to last longer.
If you’re looking for a great way to use up tomatoes and want a very wonderful, hearty side dish for almost any kind of meat, then consider making up an Escalloped Tomatoes casserole. I served this marvelous side dish with Baked Garlic Asiago Chicken and the two paired wonderfully. You may also want to consider using this as a great side dish for the holidays.
Escalloped Tomatoes is a wonderful side dish to pair with any meat.
Here’s a serving of Escalloped Tomatoes. This side dish tasted wonderful alongside Baked Garlic Asiago Chicken.
The nice thing about this side dish is it only took about 10 minutes to toss together! Lots of tomatoes and cheese – a recipe for success!
Here’s what I did.
Cut each tomato into 16 wedges. Place in a 9×13″ glass baking dish that’s been sprayed with olive oil cooking spray.
Sprinkle with green onions and basil. Add salt, pepper and fresh parsley.
Sprinkle with Italian style dry bread crumbs. Use gluten free bread crumbs if you desire.
Cover with shredded Asiago cheese then drizzle with olive oil.
Here you can see the olive oil drizzled over top.
Cover casserole with foil. Bake at 350 for about 45 minutes to an hour until tomatoes are fork-tender and cheese has melted.
This side dish was terrific served alongside Baked Garlic Asiago Chicken.
Escalloped Tomatoes is a wonderful side dish for holidays too. It’s nice and cheesy just the way I like it!
Here’s the recipe.
ESCALLOPED TOMATOES
(Recipe inspired from one by Mimi Pownall, when we attended First Baptist Church Indian Rocks, Largo, FL)
Escalloped Tomatoes
Equipment
- 1 9x13" glass baking dish
- 1 sharp knife to cut vegetables and herbs
- measuring cups
- measuring spoons
Ingredients
- 8 vine-ripe tomatoes cut in eight wedges
- 3 green onions diced
- 1 to 1 1/2 tsp. fresh basil
- 2 tbsp. fresh parsley
- 1 tsp. Salt and pepper to taste
- 1/2 cup dry Italian bread crumbs
- 1 cup asiago cheese shredded
- 2 tbsp. olive oil
Instructions
- Spray 9x13” casserole dish with olive oil cooking spray.
- Layer tomatoes into dish.
- Sprinkle with onions, basil and parsley.
- Season very generously with salt and pepper. (I used ¾ to 1 tsp. salt and about ½ tsp. pepper).
- Sprinkle with bread crumbs, then cheese.
- Drizzle olive oil over top.
- Cover with foil and bake about 45-60 minutes at 350°.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 8 vine-ripe tomatoes, cut in eight wedges
- 3 green onions, diced
- 1 – 1 ½ tsp. basil
- 2 tbsp. fresh parsley
- salt and pepper to taste
- ½ cup dry Italian bread crumbs
- 1 cup shredded Asiago cheese
- 2-3 tbsp. olive oil
- Spray 9×13” casserole dish with olive oil cooking spray.
- Layer tomatoes into dish.
- Sprinkle with onions, basil and parsley.
- Season very generously with salt and pepper. (I used ¾ to 1 tsp. salt and about ½ tsp. pepper).
- Sprinkle with bread crumbs, then cheese.
- Drizzle olive oil over top.
- Cover with foil and bake about 45-60 minutes at 350°.
If you’re looking for a way to use up garden tomatoes, here’s a great way!
Escalloped Tomatoes is a hearty, savory, and tasty side dish your whole family will enjoy.
If you love tomatoes, you’ll love this terrific casserole.
The Italian seasonings along with the cheese really amp up the flavors of tomatoes in this wonderful side dish.
You may also enjoy these delicious recipes!
Caramelized Onion and Tomato Tart Au Gratin
Zucchini and Tomato Parmesan Casserole
Escalloped Tomatoes
Equipment
- 1 9×13" glass baking dish
- 1 sharp knife to cut vegetables and herbs
- measuring cups
- measuring spoons
Ingredients
- 8 vine-ripe tomatoes cut in eight wedges
- 3 green onions diced
- 1 to 1 1/2 tsp. fresh basil
- 2 tbsp. fresh parsley
- 1 tsp. Salt and pepper to taste
- 1/2 cup dry Italian bread crumbs
- 1 cup asiago cheese shredded
- 2 tbsp. olive oil
Instructions
- Spray 9×13” casserole dish with olive oil cooking spray.
- Layer tomatoes into dish.
- Sprinkle with onions, basil and parsley.
- Season very generously with salt and pepper. (I used ¾ to 1 tsp. salt and about ½ tsp. pepper).
- Sprinkle with bread crumbs, then cheese.
- Drizzle olive oil over top.
- Cover with foil and bake about 45-60 minutes at 350°.
9 Comments
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Chef Jeff
December 30, 2013 at 4:38 pm
Teresa, Thank you for this wonderful recipe! I am always on the lookout on how to use up excess food, especially vegetables that come from my garden. This recipe is perfect for using up tomatoes. Looking through your blog I find there are so many great recipes and ideas. I also love the healthy recipes that you post. I will be checking back again as I see a lot of recipes on here that I would love to try! Keep up the great work!
Teresa
December 30, 2013 at 6:37 pm
Thank you, so much, Jeff. I have a couple of recipes for Tomato Casseroles, and as you said, lots of recipes that are great for using up garden produce. I am trying to remake lots of old recipes giving them a healthier twist since we’re trying to eat as clean as possible. I hope you enjoy the recipes. Thanks a lot for stopping by my blog.
Tamara Leigh
December 19, 2013 at 6:43 am
Love tomatoes. This looks fabulous, Teresa!
Teresa
December 19, 2013 at 10:28 am
Thanks, Tamara. It as really tasty.