Scalloped Tomatoes

Scalloped Tomatoes

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Vicki Butts (lazyme)


This recipe may be prepared and refrigerated the day before, and then baked the next day.

From The Crooked House Bed & Breakfast, Virginia City, Nevada.


☆☆☆☆☆ 0 votes

15 Min
30 Min


  • 12 medium
  • 3
    onions, sliced
  • ·
  • ·
    salt and pepper
  • 1 Tbsp
    fresh basil, or 1 tsp dried
  • ·
    bread crumbs, buttered

How to Make Scalloped Tomatoes


  1. Peel tomatoes and cut out the cores. Then cut them in quarters.
  2. Peel and slice the onions and sauté them in 3 tablespoons butter until transparent but not brown.
  3. Butter a casserole and put a layer of tomato quarters on the bottom. Top with part of the onions, dot liberally with butter, and sprinkle with salt, freshly ground black pepper, and a pinch or basil.
  4. Repeat in layers until at the vegetables have been used. Top with a layer of crumbs that have been browned in plenty of butter.
  5. Bake in a 375 degree oven for 30 minutes, or until the tomatoes and onions are thoroughly tender.

Printable Recipe Card

About Scalloped Tomatoes

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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