Grandma's Breaded (scalloped) Tomatoes Recipe

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Grandma's Breaded (Scalloped) Tomatoes

Cathy Riggs


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 parents and two of my brothers were there for dinner and were just as excited as my daughter to have them. Needless to say the casserole was wiped clean and we have started having them more often now. Hope you all enjoy!

pinch tips: How to Wash Fruits & Vegetables





25 Min


20 Min




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

Directions Step-By-Step

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.
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.
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!!
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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy