Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

It’s “Theme Thursday”, and guess what it’s not about zucchini/squash.  I’m switching gears, ahem, vegetables.  Today starts a series about tomatoes.  I can’t pass by a display of fresh native tomatoes without stopping to look, feel and ultimately buy a few.  They are so good eaten right out-of-hand, with just a light sprinkle of salt and/or sugar, but let’s face it there are so many ways of cooking with tomatoes that I would like to pass along some of the ways that we enjoy eating them.

So delicious!

So delicious!

Today I want to share with you an old recipe that I’ve had for years. The clipping is yellowed and folded at the edges, taped into a notebook holding many such clippings that I’ve collected over the years.  An “oldie, but goodie” you might say, but old recipes can be made new again with some simple updating.  This one is the original, as I found it; as good now as it was then.  I hope you like it.   In the accompanying photos I am making half the recipe for two of us.


Yield:   Makes 8 servings


Just a few ingredients.

Just a few ingredients.

  • 4 large firm-ripe tomatoes
  • 1 medium-size onion, chopped ( about 1/2 cup)
  • 1/4 cup butter
  • 2 cups soft bread crumbs (4 slices)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1/2 tsp. dried leaf marjoram
  • 1/4 cup butter, melted
  • 1/4 cup shredded cheddar cheese

1.   Core tomatoes; cut each into 8 even-size wedges

2.   Saute onion in butter in a large skillet until soft, about 5 minutes.  Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly to coat.

3.   Line a 1 – 1/2 quart shallow baking dish with half the tomatoes;  sprinkle with half the bread crumb mixture.  Repeat with remaining tomato wedges and crumb mixture.   Drizzle melted 1/4 cup butter over the top.

Layered in a baking dish.

Layered in a baking dish.

4.   Bake at 350*F  for 25 – 30 minutes or until tomatoes are soft and crumbs are lightly browned.  Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

A further note:   This vegetable casserole goes nicely served with baked fish, or baked potatoes and a meatloaf.  My two favorite ways to enjoy it.

SOURCE:   from an old clipping, don’t remember the source.

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