Scalloped Tomatoes Dee Dee's Way

Diane Hopson Smith


One of my favorite side dishes is scalloped tomatoes.

The original recipe comes from Cecil McMillan's "The Once in a Blue Moon" cookbook that was published in 1979. Cecil also owned the Blue Moon Restaurant in Montgomery, AL (my home town). Back in the day, that is where all the bridal luncheons were booked.

After Cecil sold his restaurant I had the pleasure of eating his good food at the bank I worked for. He was hired as the manager of our banks cafeteria, how lucky we were to have him.

Over the years I've tweaked this recipe to my liking. Hope you enjoy.

★★★★★ 3 votes
5 Min
40 Min


1 1/2 c
soft bread, cubed 1/4 inch pieces
(14.5 -oz) cans petite diced tomatoes, drained (you can use fresh tomatoes, about 2 cups well drained)
1/2 large
onion, finely chopped
2 Tbsp
butter, melted
1 Tbsp
1/4 tsp
basil, dried
1 Tbsp
worcestershire sauce
salt and pepper to taste


1/2 c
panko bread crumbs
1 Tbsp
parmesan cheese
1 tsp
white truffle oil (can use melted butter)


1Preheat oven to 350 degrees. Spray 9-inch deep dish pie plate with PAM or butter dish. Or use dish close to same size.
2Place bread cubes in bottom of prepared pie plate.
3In a medium size mixing bowl combine tomatoes, onions, melted butter, sugar, basil and worcestershire sauce; add salt and pepper to taste. Pour this mixture over bread cubes and toss gently.
4TOPPING: Combine all ingredient; stir to mix well. Sprinkle over tomato mixture.
5Bake for 35 to 40 minutes until top is lightly browned. Serve

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Summer, #Spring