Scalloped Tomatoes with Parmesan
Transform your table with the rustic charm of Scalloped Tomatoes with Parmesan, a comforting, flavor-packed dish that celebrates the taste of summer's ripest tomatoes. This easy-to-make recipe layers sweet, garlicky tomato chunks with crusty, day-old bread, soaking up rich juices for an irresistible texture. Fresh basil adds an aromatic punch, while a generous blanket of golden, bubbling Parmesan cheese takes each bite to the next level. Ready in under an hour, this baked tomato casserole brings together simple pantry ingredients for a dish that's perfect as a hearty side or a vegetarian main course. Whether you’re hosting a cozy dinner or looking to elevate your weeknight meal, this recipe promises rustic elegance in every bite.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh basil
- 2 cups day-old bread (preferably crusty)
- 1 cup Parmesan cheese
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Core the tomatoes, cut them into large chunks, and place them in a large mixing bowl.
Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Add the tomato chunks to the skillet, followed by the sugar, salt, and black pepper. Stir well and cook for about 5 minutes, allowing the tomatoes to release their juices and slightly soften.
Tear the day-old bread into bite-sized pieces. Add the bread to the skillet, tossing it with the tomato mixture to soak up the juices.
Chop the fresh basil and stir it into the skillet. Remove the skillet from heat.
Transfer the tomato and bread mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the grated Parmesan cheese evenly over the top, then drizzle with the remaining 1 tablespoon of olive oil.
Cut the butter into small pieces and scatter it over the cheese layer.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and allow to cool for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 64.9 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1526 mg | 117% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3248 mg | 69% | |
*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.
