Escalloped Tomatoes

Teresa Ambra

Escalloped Tomatoes are absolutely marvelous! This scrumptious Italian-style tomato casserole recipe includes Asiago cheese, Italian bread crumbs and seasonings, then it's drizzled with olive oil. This wonderful tasting casserole is perfect for company or holiday dinners like Thanksgiving or Christmas. It's also an excellent way to use up garden veggies. If you enjoy tomato dishes, this one pairs nicely with just about any entree.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish, Vegetable, Veggie/Casserole

Cuisine Italian

Servings

Calories 132 kcal

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

NOTE: 4C Brand now makes gluten free bread crumbs in plain and Italian-style flavors if you'd like to make this recipe gluten free.

Nutrition

Calories: 132kcalCarbohydrates: 12gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 550mgPotassium: 356mgFiber: 2gSugar: 4gVitamin A: 1542IUVitamin C: 23mgCalcium: 184mgIron: 1mg

Keyword casserole, cheese, mozzarella cheese, parmesan cheese, side dish, tomatoes, vegetable

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