Scalloped Tomatoes Recipe

Tomatoes: Fresh, ripe tomatoes are the star of this dish, providing a juicy and flavorful base.

Bread crumbs: These add a crunchy texture to the dish, absorbing some of the tomato juices and creating a delightful topping.

Parmesan cheese: Grated parmesan adds a rich, savory flavor that pairs wonderfully with the tomatoes.

Olive oil: Used to mix with the bread crumbs and cheese, adding moisture and a subtle richness.

Salt: Enhances the natural flavors of the tomatoes and other ingredients.

Black pepper: Adds a hint of spice and depth to the overall flavor profile.

To enhance the flavor of your scalloped tomatoes, consider using day-old bread for the bread crumbs. This will give the dish a better texture and absorb the juices from the tomatoes more effectively. Additionally, try to use freshly grated parmesan cheese instead of pre-grated for a richer taste.

• tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used when fresh tomatoes are not available. They are already peeled and chopped, making the preparation easier.

• bread crumbs - Substitute with panko: Panko provides a lighter, crispier texture compared to regular bread crumbs.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good alternative to Parmesan.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and can be used in place of olive oil for cooking.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in place of black pepper for a subtler taste.

• Allow the scalloped tomatoes to cool completely at room temperature before storing.
• Transfer the cooled scalloped tomatoes to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The scalloped tomatoes will stay fresh for up to 3-4 days.
• For freezing, place the cooled scalloped tomatoes in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness.
• Freeze the scalloped tomatoes for up to 2-3 months. For best results, consume within this period to enjoy optimal flavor and texture.
• When ready to reheat, thaw the scalloped tomatoes in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). Transfer the thawed scalloped tomatoes to a baking dish.
• Cover the dish with aluminum foil to prevent drying out and bake for about 20-25 minutes, or until heated through.
• For a crispier top, remove the foil during the last 5 minutes of reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover scalloped tomatoes in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 15-20 minutes, or until the tomatoes are warmed through and bubbly.
  5. Remove the foil for the last 5 minutes to re-crisp the bread crumbs topping.

• Microwave Method:

  1. Transfer the scalloped tomatoes to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue heating in 30-second intervals if necessary.

• Stovetop Method:

  1. Place the scalloped tomatoes in a non-stick skillet or saucepan.
  2. Add a splash of olive oil or a small amount of water to prevent sticking.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally and heat until the tomatoes are warmed through, about 5-7 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the scalloped tomatoes in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Heat for 5-7 minutes, then remove the foil and heat for an additional 2-3 minutes to crisp up the bread crumbs topping.

• Oven: Used to bake the scalloped tomatoes at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine the chopped tomatoes, bread crumbs, parmesan cheese, olive oil, salt, and pepper.

• Baking dish: Used to transfer the mixed ingredients for baking.

• Measuring cups: Used to measure out the tomatoes and bread crumbs accurately.

• Measuring spoons: Used to measure the parmesan cheese, olive oil, salt, and pepper.

• Knife: Used to chop the tomatoes into small pieces.

• Cutting board: Used as a surface to chop the tomatoes safely.

• Spatula: Used to mix the ingredients together in the mixing bowl.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Use canned tomatoes: Opt for canned tomatoes instead of fresh ones to save time on chopping.

Pre-made bread crumbs: Use pre-made bread crumbs to skip the step of making your own.

Grated parmesan: Buy pre-grated parmesan cheese to avoid grating it yourself.

Mix in the baking dish: Combine all ingredients directly in the baking dish to save on cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.