scalloped tomatoes
This recipe features the fall tomato harvest here in southwest Michigan. It is a wonderful and delicious way to use tomatoes that we have laboriously babied in our summer gardens.
Blue Ribbon Recipe
These scalloped tomatoes are a wonderful way to use end-of-summer tomatoes. With oregano and basil, this side dish has an Italian flair to it. The chopped tomatoes are fresh and juicy. Once baked, the buttered stuffing top becomes crunchy. It's a nice contrast of textures. We added some fresh basil on top for presentation.
prep time
25 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups unseasoned stuffing
- 4 tablespoons butter
- 3 cups chopped tomatoes
- 1/2 tablespoon dried oregano
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon dried basil
- 1/2 tablespoon Worcestershire sauce
How To Make scalloped tomatoes
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Step 1Preheat oven to 350 degrees F. Melt butter and mix into stuffing mix. -
Step 2In a separate bowl, mix tomatoes, sugar, basil, oregano, and Worcestershire sauce.
-
Step 3Stir half of the stuffing mixture into the tomatoes.
-
Step 4Pour tomato mixture into a greased 8 x 8 baking pan.
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Step 5Cover the top of the tomato mixture with the remaining stuffing.
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Step 6Bake for 45 minutes in a 350 degree oven.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Collection:
Summer Recipes
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