Scalloped Tomatoes With Parmesan Food

SCALLOPED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
• Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.
• Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
• Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
• Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

OLD FASHIONED SCALLOPED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix diced tomatoes and crackers. Season with salt and pepper, and transfer to the prepared baking dish. Sprinkle with Parmesan cheese, and dot with butter. Season with parsley.
• Bake uncovered in the preheated oven 20 minutes, or until lightly browned.

SCALLOPED TOMATOES

Steps:

• 1. Combine tomatoes, eggs, pepper, sugar and flour and add to buttered casserole dish.
• 2. Crumb topping: Saute butter, onion and add garlic powder. Remove from stove and add remaining ingredients listed in crumb topping. Sprinkle on top of tomatoes. Bake at 350 degrees for 1 hour.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 350℉
• Add diced tomatoes to a mixing bowl along with beaten eggs, salt, pepper and onion powder. Stir to combine.
• Add in 3/4 of the Parmesan cheese and bread cubes, reserving a handful of the bread cubes for topping. Stir to combine.
• Pour mixture into a baking dish.
• Top with remaining bread cubes and Parmesan cheese.
• Bake for 30 minutes until hot and bubbly.

SCALLOPED SWEET POTATO PARMESAN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until golden brown, stirring occasionally. Add potatoes and 1/2 cup broth; mix lightly. Cover; simmer 10 min. or until most of the liquid is absorbed, removing the lid after 5 min. and stirring occasionally. Meanwhile, place cream cheese in small saucepan. Add remaining broth; cook on medium heat 2 min. or until cream cheese is completely melted and mixture is blended, stirring frequently.
• Layer half each of the potato mixture and cream cheese mixture in 8- or 9-inch square baking dish. Repeat layers. Sprinkle with Parmesan.
• Bake 25 min. or until potatoes are tender and Parmesan is golden brown.

SCALLOPED CORN & TOMATOES

Steps:

• Lightly grease a 1-quart casserole dish.
• Heat oven to 350°F.
• Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
• Blend in the crumbs, onion, pepper and sugar.
• Turn into the casserole.
• Top with the parmesan cheese if you are using it.
• Bake at 350°F for 30 minutes or until lightly browned and heated through.

SCALLOPED TOMATOES AND ARTICHOKES

Steps:

• Preheat oven to 350 degrees.
• Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
• Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
• Butter 11x7-inch baking dish.
• Add tomatoes, artichokes and onion to dry bread cubes.
• Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
• Add tomato mixture and stir to combine thoroughly.
• Pour into prepared baking dish.
• (Can be prepared 1 day ahead; cover and refrigerate.).
• Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
• Bake until bubbling and top is golden brown, about 30 minutes.
• Serve hot.

SCALLOPED TOMATOES WITH PARMESAN

Steps:

• Preheat oven to 350F/180°C.
• Heat bacon fat in large heavy skillet over medium heat. Add bread cubes and stir to coat evenly. Saute until lightly browned all over, about 5-7 minutes.
• Add the tomatoes, garlic and sugar to the pan. Cook, stirring frequently, about 5 minutes. Season with salt and pepper, tben stir in the basil and remove from heat.
• Transfer tomato mixture to a shallow 1 1/2 quart casserole dish. Sprinkle with the parmesan and drizzle with the olive oil.
• Bake 35-40 minutes, until bubbly and lightly browned.
• Serve and enjoy!

PARMESAN SCALLOPED POTATOES

Steps:

• Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter. Repeat, ending with a layer of potato. Dot with butter.
• Add enough hot milk to almost cover potatoes.
• Cover and bake at 375 F for 45 minutes. Uncover and bake for 15 minutes longer, until potatoes are tender and golden brown.

SCALLOPED TOMATOES

Steps:

• Grease the bottom of an 8x8 glass baking dish with butter. Cube tomatoes and toss with bread crumbs, seasoning, and then top with cheese. Bake at 375.

SCALLOPED TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

SCALLOPED TOMATOES RECIPE

Steps:

• Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.