Scalloped Tomatoes Au Gratin
Indulge in the rustic charm of Scalloped Tomatoes Au Gratin, a comforting casserole that marries the sweetness of ripe tomatoes with the herby depth of Italian seasoning and fresh basil. This easy-to-make recipe transforms humble ingredients like day-old bread, garlic, and olive oil into a dish bursting with flavor, crowned with a golden, bubbly layer of Parmesan and mozzarella cheese. Perfectly seasoned and baked to a luscious finish, this dish is ideal for showcasing peak-season tomatoes or using up pantry staples in a delicious new way. Ready in just 45 minutes, it’s an effortless yet elegant side or vegetarian main course that’s sure to delight your family or guests. Serve warm, and don’t forget to garnish with fresh basil for a burst of color and aroma!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 3 tablespoons olive oil
- 4 large garlic cloves
- 0.5 cup fresh basil leaves
- 2 cups day-old bread
- 0.5 cup Parmesan cheese
- 0.5 cup mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Core and dice the ripe tomatoes into 1-inch pieces. Set them aside to release some juice while preparing the rest of the ingredients.
In a large skillet, heat the olive oil over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant, being careful not to burn it.
Add the diced tomatoes to the skillet. Sprinkle in the salt, black pepper, and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and their juices thicken slightly.
Tear or cut the day-old bread into small bite-sized pieces, about 1-inch, and place them in a large mixing bowl.
Pour the cooked tomato mixture over the bread pieces. Add the chopped fresh basil leaves and toss everything together until the bread is evenly coated with the tomato mixture.
Transfer the tomato and bread mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix together the grated Parmesan cheese and shredded mozzarella cheese. Sprinkle the cheese mixture evenly over the top of the tomato and bread casserole.
Dot the top with small pieces of butter for extra richness.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Garnish with additional fresh basil leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 300.7 g | 109% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 54.6 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1742 mg | 134% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3363 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
