These Easy Summer Scalloped Tomatoes are a perfect dish to enjoy in the warm months! Juicy tomatoes meet tasty croutons for a crunchy topping that everyone will love.
Trust me, the aroma while it bakes will make your neighbors jealous! 😋 I always serve this as a side dish at summer BBQs. It’s simple, fresh, and oh-so-delicious!
Key Ingredients & Substitutions
Tomatoes: Fresh, ripe tomatoes are essential for this dish. Look for ones that are slightly soft to the touch. If they are out of season, canned tomatoes can work in a pinch, but the texture will change.
Onion: I usually use yellow onions for their sweetness, but you can substitute with shallots for a milder flavor or red onions for a bit of zing.
Basil or Parsley: These fresh herbs add brightness. If you can’t find fresh, dried herbs will work too, but you’ll need less—about a teaspoon should do.
Cheeses: Parmesan gives a nice flavor, but you can swap it for asiago or pecorino if preferred. For cheddar, go with sharp for more depth, but feel free to skip it if you’re looking to lighten things up.
Croutons: Store-bought croutons are convenient, but homemade ones are super easy to make! Just cube some stale bread, toss with olive oil and seasoning, and bake until golden.
How Do I Make Sure the Croutons Stay Crunchy?
To keep your croutons from getting soggy, layer them on top. They will toast in the oven while allowing the tomatoes to release their juices under them.
- Make sure your oven is preheated to 375°F (190°C) before baking.
- Don’t cover the dish while baking; this keeps the top nice and crispy.
- If you want extra crunch, broil for an additional 2-3 minutes at the very end, but watch carefully!
Easy Summer Scalloped Tomatoes with Crunchy Croutons
Ingredients You’ll Need:
For the Dish:
- 4-5 medium ripe tomatoes, sliced or chopped
- 1 small onion, finely chopped
- 1 cup fresh basil or parsley, chopped (optional for freshness)
- 1 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese (optional for extra flavor)
- 1-2 cups homemade or store-bought croutons, roughly crushed
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- 1/2 tsp dried oregano or Italian seasoning
- 1 tbsp all-purpose flour (optional, to thicken)
- 1/4 cup milk or cream (optional, for creamy texture)
Time Estimate:
You’ll need about 15-20 minutes to prep this dish and around 30-35 minutes for baking. So, total, you should have this ready in about 50 minutes. Perfect timing for a summer meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures that it’s nice and hot when you put the dish in. Lightly grease a medium-sized baking dish with olive oil or butter to prevent sticking.
2. Sauté the Onion and Garlic:
In a skillet, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-5 minutes or until they are softened and translucent. This step adds great flavor to your dish.
3. Make the Roux (Optional):
If you’re using flour for a thicker texture, sprinkle it onto the onions and stir to combine. Cook for an additional minute to create a light roux. Next, slowly add the milk or cream, stirring constantly until the mixture thickens slightly. Then, remove the skillet from heat.
4. Layer the Tomatoes:
Now, it’s time to start layering! Place half of the sliced or chopped tomatoes in the greased baking dish. Add half of the sautéed onion mixture on top, followed by half of the chopped herbs (if using), a sprinkle of salt and pepper, and half of the parmesan cheese.
5. Add the Croutons:
Next, sprinkle a layer of croutons. If you’d like, roughly crush them a bit to create smaller pieces that will fit nicely on top. This will help give that lovely crunch.
6. Continue Layering:
Repeat the layering process with the remaining tomatoes, onion mixture, herbs, salt, pepper, and cheese. Finally, top it all off with the rest of the croutons to give a delightful crunch.
7. Finish with Cheese:
For an extra touch, sprinkle a bit more Parmesan cheese on top of the croutons. It will help create a cheesy golden crust when baked.
8. Bake Until Golden:
Place the baking dish in the preheated oven and bake uncovered for about 30-35 minutes. You’ll know it’s ready when the tomatoes are bubbly and the top is golden and crisp.
9. Let It Cool & Serve:
Once it’s done, let the dish cool slightly before serving. Enjoy this delicious scalloped tomato dish warm or at room temperature—it’s a perfect side for any summer meal!
Enjoy your fresh, easy, and crunchy Summer Scalloped Tomatoes!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Tomatoes?
Absolutely! While ripe heirloom or beefsteak tomatoes are ideal for their flavor, you can also use Roma or vine-ripened tomatoes. Just remember that different varieties may yield varying juiciness.
How Can I Make This Dish Vegan?
To make it vegan, substitute the cheese for plant-based cheese alternatives and use non-dairy milk (like almond or soy milk) instead of cream. You can also skip the butter and use olive oil for sautéing.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) until warmed through, or microwave in individual servings for convenience.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like zucchini, bell peppers, or spinach for extra nutrition. Just sauté them along with the onions and garlic to enhance their flavor before layering them in the dish.
