Southern Scalloped Tomatoes
Capture the comforting essence of Southern cooking with this irresistible Southern Scalloped Tomatoes recipe—a delightful blend of juicy, ripe tomatoes, crusty day-old bread, and aromatic fresh basil. Perfectly seasoned with garlic, a touch of sugar, and a hint of black pepper, this dish achieves a luscious balance of sweet and savory. Topped with gooey, golden Parmesan cheese and baked to perfection, it’s the ultimate showcase of classic southern flavors. Whether you’re serving it as a side dish at a summer barbecue or as a cozy comfort food during cooler months, this easy-to-make recipe is sure to impress. With its rich textures and burst of fresh ingredients, it’s the perfect way to elevate humble pantry staples into a crowd-pleasing masterpiece.
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Recipe Information
Ingredients
- 6 medium (about 2 pounds) ripe tomatoes
- 3 cups day-old bread (preferably crusty)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- 1 cup (chopped) fresh basil leaves
- 3 minced garlic cloves
- 1 cup Parmesan cheese (grated)
- 2 tablespoons olive oil
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil.
Peel the tomatoes by scoring an 'X' at the bottom of each, blanching them in boiling water for 30 seconds, then placing them in ice water. Once cooled, slip the skins off and roughly chop the tomatoes.
Cut the day-old bread into 1-inch cubes. If the bread is very fresh, you can dry it out by toasting the cubes in a 300°F oven for 10 minutes.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped tomatoes and their juices to the skillet. Stir in the sugar, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
Remove the skillet from the heat, then stir in the bread cubes and chopped basil. Toss until the bread is evenly coated with the tomato mixture.
Transfer the bread and tomato mixture to the prepared baking dish, spreading it out evenly. Drizzle the top with olive oil.
Sprinkle the grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the dish cool for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 33.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 664 mg | 51% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2354 mg | 50% | |
*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.
