ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scalloped Tomatoes

Yield 8 servings


  • 6 medium-size firm, ripe tomatoes, peeled and cut into 1/4-inch slices
  • 1/4 cup finely chopped onion
  • 3 tablespoons chopped green pepper
  • 3/4 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups soft breadcrumbs
  • 3 tablespoons butter or margarine
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese

How to Make It

  1. Arrange a layer of tomato slices in bottom of a lightly greased 2-quart casserole. Combine onion and green pepper. Spoon half of mixture over tomato slices. Combine sugar, salt, and pepper; sprinkle half of mixture over vegetables. Place a layer of breadcrumbs over mixture. Repeat layers, ending with breadcrumbs on top. Dot top of casserole with butter.

  2. Bake at 375° for 25 minutes. Sprinkle cheese over top; continue baking an additional 5 minutes.

Oxmoor House Homestyle Recipes