Healthy Scalloped Tomatoes Recipes

SCALLOPED TOMATOES

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.

SCALLOPED TOMATOES

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.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Melt 3 tablespoons butter and butter each bread slice. Trim off and discard bread crusts. Cut slices into 1-inch cubes. Scatter cubes in one layer in baking sheet and place in oven. Bake 5 minutes and stir to redistribute cubes. Continue baking until nicely browned, about 5 minutes longer. Set aside.
• Chop tomatoes coarsely.
• Heat remaining 2 tablespoons butter in heavy saucepan and add shallots or onions. Cook, stirring, until wilted. Add tomatoes, sugar, salt and pepper.
• Combine tomato mixture, toasted bread cubes and chives. Spoon into baking dish and sprinkle with cheese, if desired. Place in oven and bake 15 minutes.

OLD FASHIONED SCALLOPED TOMATOES

Steps:

• In a large mixng bowl, combine tomatoes, dry bread cubes and onions.
• Melt the butter; add the flour stirring until there are no lumps.
• Remove from the heat and add the sugar, dry mustard, and black pepper.
• Pour this warm mixture into the tomato mixture and combine well.
• Pour into a greased 1 1/2 quart baking dish.
• Cut buttered bread into cubes and sprinkle over tomatoes.
• Bake in preheated 400 degree oven for 25-30 minutes.

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.