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Scalloped Tomatoes | Can't Stay Out of the Kitchen | Amazing #sidedish made with #tomatoes, #basil, #baguettes & #mozzarellacheese. It's terrific for #holidays like #Thanksgiving & #Christmas. #casserole

Scalloped Tomatoes

Teresa Ambra
This wonderful side dish is made with tomatoes, basil, garlic, baguettes and loads of Italian cheese blend. Excellent for holiday fare like Thanksgiving, Christmas or Easter. It's a great company dish that everyone will drool over!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Veggie Side Dish/Casserole
Cuisine Italian
Servings 15
Calories 255 kcal

Equipment

  • 1 large skillet
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 9x13" glass baking dish
  • 2 sharp knives to cut bread and tomatoes
  • 1 cutting board

Ingredients
  

  • 3 tbsp. olive oil
  • 4 cups baguette cubed, about half of a baguette
  • 3 lbs. Roma tomatoes, ½-inch diced 6-8 large Roma tomatoes
  • 1 tbsp. minced garlic from a jar drained (or two cloves garlic, finely minced)
  • 2 tbsp. granulated sugar
  • 2 tsp. sea salt or kosher salt
  • 1 tsp. ground black pepper
  • 1 tbsp. dried basil or one-quarter cup fresh basil, chopped
  • 1 cup Italian 6-cheese blend shredded (Mozzarella, Romano, Asiago, Parmesan, Fontina and Provolone)
  • 2 tbsp. olive oil

Instructions
 

  • Cut baguette into cubes on a cutting board with a sharp knife.
  • In large skillet, sauté baguette cubes in 3 tbsp. olive oil about 5 minutes or so over medium heat.
  • Add tomatoes, garlic, granulated sugar, salt, pepper and dried basil and sauté between 10-15 minutes – enough to break down the tomatoes a little bit.
  • Remove from heat.
  • Empty contents into a greased 9x13” casserole dish.
  • Sprinkle one cup of the 6-cheese Italian cheese blend, or more, on top.
  • Then drizzle with 2 tbsp. olive oil.
  • Bake at 350º about 15-20 minutes until bubbly and brown.

Notes

NOTE: Fresh basil seems to burn very easily making the casserole looked scorched. So I swapped out dried basil for fresh in this recipe.
 
NOTE: You can also substitute parmesan, romano or Asiago cheese for the six-cheese blend.
 
NOTE: I used 4 cups of cubed baguettes, but you may prefer making this with less bread.
 
NOTE: I decreased the original amount of fresh basil in the recipe (in case you use that), because basil has a very strong flavor and it will totally overpower the whole casserole if you use too much.
 
Recipe inspired from Ina Garten, the Barefoot Contessa, via Food Network.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 255kcalCarbohydrates: 38gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 667mgPotassium: 328mgFiber: 3gSugar: 7gVitamin A: 765IUVitamin C: 13mgCalcium: 116mgIron: 3mg
Keyword casserole, cheese, mozzarella cheese, parmesan cheese, side dish, tomatoes, vegetable
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