Grandmas Breaded Scalloped Tomatoes Recipes

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OLD FASHIONED SCALLOPED TOMATOES



Old Fashioned Scalloped Tomatoes image

This tomato and cheese side dish is filled with flavor!

Provided by ZANNY

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 6

1 (28 ounce) can diced tomatoes, drained
1 cup crushed saltine crackers
salt and pepper to taste
¼ cup grated Parmesan cheese
¼ cup butter
1 teaspoon dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  • In a medium bowl, mix diced tomatoes and crackers. Season with salt and pepper, and transfer to the prepared baking dish. Sprinkle with Parmesan cheese, and dot with butter. Season with parsley.
  • Bake uncovered in the preheated oven 20 minutes, or until lightly browned.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 12.8 g, Cholesterol 24 mg, Fat 10.2 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 448.8 mg, Sugar 3.3 g

SCALLOPED TOMATOES



Scalloped Tomatoes image

This is a variation on my mothers recipe.

Provided by Linda

Categories     Side Dish     Vegetables     Tomatoes

Yield 6

Number Of Ingredients 8

¼ cup butter
1 onion, chopped
1 teaspoon salt
ground black pepper to taste
½ teaspoon dried basil
4 teaspoons brown sugar
5 tomatoes, sliced
2 cups white bread cubes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
  • Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 15.6 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 529.3 mg, Sugar 7.5 g

BREADED TOMATOES THE OLD FASHIONED WAY BY FREDA



Breaded Tomatoes the Old Fashioned Way By Freda image

You asked for it. I found this "Old Recipe" in my stash of "Old Recipes". My Grandma Made all (3) Of these. "Her's was Just called stewed tomatoes". I think She used the "2nd recipe" more often after she No longer Canned, or grew a garden. Ifo Only: I also Searched and found this recipe or Similar ones have many different...

Provided by FREDA GABLE

Categories     Other Appetizers

Time 45m

Number Of Ingredients 23

BREADED STEWED TOMATOES
CMBINE IN A SAUCEPAN;
2 lbs peeled and chopped fresh tomatoes
1/4 tsp cloves, ground
2 Tbs sugar
1/2 tsp salt ( to taste)
4 slices day old stale bread, cut in 1/2 inch cubes
4 Tbs butte ( not margarine) melted
#2 GRANDMA'S OLD FASHIONED BREADED TOMATOES
1 Lg Can whole tomatoes in their juice, cut and diced
1 Sm onion chopped fine
1/4 Stk butter
1 Tbs sugar
salt and pepper ( to taste)
1 slice white (stale or day old bread) not fresh bread
#3 STEWED TOMATOES HOMEMADE BY GRANDMA
12 med tomatoes, scalded & peeled
1 med green bell pepper, cut and diced
1 Large onion chopped
1-2 stks celery, chopped & diced
2 Tbs oil
1 Tbs brwn ugar
1 tsp salt and dash of pepper (to taste)

Steps:

  • 1. RECIPE # 1. Breaded Stewed Tomatoes Old Fashioned. Preheat the Oven @ 400 degrees F.
  • 2. Combine Tomatoes, Cloves, Sugar and salt in Saucepan. Cook overMed. Heat till tomatoes are tender. Pour into Shallow Baking dish. Top tomatoes with the Stale Bread Cubes. Pour Melted Butter over Bread Cubes. Bake in 400 degree oven, till bread Crumbs are golden Brown. This is a good way to get rid of Old bread heels and get Your Vegies too. A Very thrifty recipe.
  • 3. RECIPE # 2 My Grandmas Stewed tomatoes Saute Onion Very well in the butter over Med Heat.(do Not Brown) Add: Tomatoes,I let this simmer about 15-20 min. At the very End, I add the Bread Cubes and stir Carefully. I use I think (1) piece but may need a little more. Depends on how you remember your looking, and tasting. It is served in a little glass side Dish per prson, topped with a tiny dab more of Butter on top. NOTE: Some Recall & Use a cream in theirs, My grandmother Did not use any cream in hers. Enjoy. . .My Grandmother would thank You for using this recipe. . . if she Knew.
  • 4. RECIPE #4 My Grandma's Homemade Stewed Tomatoes Heat the Oil in a saucepan. Chop Onion, Pepper, & Celery, Add to Oil and Cook over Med Heat till good and tender. Cut p the Scalded and Peeled Tomatoes, and add to the same pan. Add: the Sugar, Salt and Pepper. Reduce the Heat to Med Low (Simmer) and Cook for about 45 Min. This makes 6-8 servings.

SCALLOPED TOMATOES



Scalloped Tomatoes image

The tomato wedges in this delicious dish get a special treatment from a mushroom-and-crumb topping. "I serve it often in summer, and everyone takes seconds," notes Ruth Pyles of Temple Hills, Maryland. "It disappears quickly!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 garlic clove, minced
4 tablespoons butter, melted, divided
1 cup finely chopped fresh or canned mushrooms
1 cup crushed butter-flavored crackers (about 25 cracker)
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
6 medium tomatoes, quartered

Steps:

  • In a skillet, saute garlic in 2 tablespoons butter for 2 minutes. Add mushrooms; cook until heated through. Remove from the heat. Add cracker crumbs, parsley, salt, pepper and remaining butter; mix well. Place tomatoes in a greased 8-in. square baking dish. Top with the mushroom mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

Nutrition Facts :

HEALTHY SCALLOPED TOMATOES



Healthy Scalloped Tomatoes image

Warm and comforting, this old-fashioned side dish is a great way to use up garden bounty. From West Salem, Wisconsin, Norma Pipe says, "I lightened the original recipe by using less butter and flour and only a bit of honey."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1 tablespoon all-purpose flour
1 tablespoon honey
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread, toasted and cubed
4 cups chopped fresh tomatoes

Steps:

  • In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SCALLOPED TOMATOES



Scalloped Tomatoes image

A comforting old fashioned recipe of scalloped tomatoes, a baked tomato and bread pudding

Provided by Julia Jordan | Julia's Simply Southern

Categories     Dinner

Time 35m

Number Of Ingredients 7

2 28 oz Cans Diced Tomatoes (or 6 c Diced Fresh Tomatoes)
14 oz Brioche Loaf, cut into cubes (8-10 cups)
2 Eggs, lightly beaten
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Onion Powder
1 c Grated Parmesan Cheese, divided

Steps:

  • Preheat oven to 350℉
  • Add diced tomatoes to a mixing bowl along with beaten eggs, salt, pepper and onion powder. Stir to combine.
  • Add in 3/4 of the Parmesan cheese and bread cubes, reserving a handful of the bread cubes for topping. Stir to combine.
  • Pour mixture into a baking dish.
  • Top with remaining bread cubes and Parmesan cheese.
  • Bake for 30 minutes until hot and bubbly.

Nutrition Facts : Calories 233 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, Sodium 602 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

OLD FASHIONED SCALLOPED TOMATOES



Old Fashioned Scalloped Tomatoes image

This is a really old recipe; your grandmother probably made something like this. The recipe was posted by gaudrey_GA on the TOH website. She warns not to use raw tomatoes since the flavor will not be the same. If you cook them first, then you can use them.

Provided by Lorraine of AZ

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium onion, chopped
4 tablespoons butter (1/2 stick) or 4 tablespoons margarine (1/2 stick)
1 (28 ounce) can diced tomatoes
5 slices bread, lightly toasted
1/4 cup brown sugar, firmly packed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Cook onion in butter just until tender, but not browned. Pour into a bowl with the tomatoes.
  • Cut very lightly toasted bread inro small cubes and add. Add remaining ingredients and stir to combine well.
  • Pour into greased casserole dish and bake 45 minutes in preheated oven.

Nutrition Facts : Calories 284.1, Fat 13, SaturatedFat 7.6, Cholesterol 30.5, Sodium 566.6, Carbohydrate 39.6, Fiber 3.6, Sugar 21.1, Protein 4.6

OLD FASHIONED STEWED TOMATOES



Old Fashioned Stewed Tomatoes image

Old Fashioned Stewed Tomatoes are a treat for your taste buds. Sweet garden tomatoes are cooked slowly with onions, green peppers and butter to form a rich sauce which is soaked up with chunks of bread. This is the perfect accompaniment for any summer meal.

Provided by Barbara

Categories     Appetizer     Side Dish

Number Of Ingredients 9

3 Tablespoons butter
1/2 small green pepper, seeded and diced
1 small onion, diced
2 cloves garlic, minced
5 large ripe tomatoes, seeded and diced
1/4 cup sugar
1/2 cup water
salt and pepper
2-3 slices white bread, torn into 1-inch pieces

Steps:

  • In a large skillet, melt butter over medium heat.
  • Add chopped green peppers and onion, and cook until translucent, approximately 5 minutes.
  • Add minced garlic, and cook for 1 minute.
  • Add tomatoes, sugar and water, and simmer until tomatoes begin to fall apart, approximately 20 minutes.
  • Stir in bread cubes. Start with 2 slices of bread that have been torn into 1-inch pieces, and if the mixture seems soupy, add an additional slice. Cook until bread barely holds it shape.
  • Season to taste with salt and pepper. Serve hot.

GRANDMA'S BREADED (SCALLOPED) TOMATOES



Grandma's Breaded (Scalloped) Tomatoes image

This is a recipe I grew up eating at my grandparents and at home. I made it for my children off and on as they grew up. A year ago while discussing what we should have for Christmas dinner, my oldest daughter who is now 30 years old requested I make her some Breaded Tomatoes. I was kind of shocked but agreed to make them. My...

Provided by Cathy Riggs

Categories     Side Casseroles

Time 45m

Number Of Ingredients 8

3 - 4 slice bread, toasted
2 Tbsp butter or margarine
1/2 c minced onion
1/2 c minced celery
3 medium tomatoes, peeled and cut up(about 2 cups) or one 16 oz. can diced tomatoes
1 Tbsp all purpose flour
1 tsp sugar or sugar substitute
1/2 tsp marjoram or basil

Steps:

  • 1. Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
  • 2. Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
  • 3. In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
  • 4. You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.

SCALLOPED TOMATOES



Scalloped Tomatoes image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
  • Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
  • Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

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