Scalloped Tomatoes Casserole

Chunks of fresh or canned tomatoes are baked with onions, green peppers and celery with a bread crumb coating make the best Scalloped Tomatoes Casserole.

Plate of the best scalloped tomatoes next to baking dish

Scalloped Tomatoes Recipe

Hearty and filling this Tomato Scallop recipe is an economical casserole to feed your family or contribute to a holiday meal.

This recipe features a good tomato flavor, but the other chopped vegetables add balance, crunch and contrast to increase the variety of tastes and textures. A teaspoon of brown sugar adds a sweetness to the acidic tomatoes.

Soft and tender this side dish is easy to chew and eat. Day old or toasted bread cubes can be used, but we find bread crumbs to be the easiest and softest option.

Close up plate of scalloped tomatoes casserole

Almost like a tomato cake, but full of vegetables this tomato casserole is a great way to use extra tomatoes from the garden. This is a warm baked scalloped tomatoes recipe, where our other typical recipes to use extra tomatoes like Marinated Tomatoes, Overnight Salad, and Black Bean and Corn Salsa are served chilled.

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Tips & Tricks

  • A one pound can of cubed, chopped or diced tomatoes work well.
  • Drain tomatoes by keeping the lid in place and tipping over, allowing the juice to run into a bowl. I always drain over a bowl instead of the sink in case the lid slips and tomatoes spill. A strainer can help prevent the casserole from being soupy.
  • Substitution – Use 2 1/2 to 3 cups of fresh tomatoes in place of a can of tomatoes.
  • If using fresh tomatoes plum tomatoes, also known as Roma tomatoes work well. Use tomatoes that have a lower water content.
  • Tomatoes can be stirred in baking dish, but wipe down the edges to prevent the juices from burning OR just use a separate mixing bowl then pour into the baking dish.
  • If tomatoes are warmed in the skillet with softened vegetables baking time will decrease.
  • Cubes of day old bread or crushed saltine crackers may replace bread crumbs.
  • Two teaspoons of fresh OR 1/2 teaspoon dried basil works well.
  • About half a cup of grated or shredded parmesan cheese can be added for a richer flavor with more of an Italian flare.
  • To spice up this tomato casserole add feta cheese or goat cheese.
  • An 8 x 8 casserole dish or 1 1/2 quart casserole dish work well.
Simple baked tomato casserole on a red plaid napkin

Ingredients Needed:

  • Can of tomatoes or chopped Roma tomatoes
  • Butter
  • Onion
  • Green pepper
  • Celery
  • Basil, dried or fresh
  • Brown sugar
  • Bread crumbs
  • Salt and pepper

How to Make Scalloped Tomato Casserole

Lightly grease an 8 x 8 casserole dish and preheat oven to 350°F. Drain tomatoes.

Thinly slice or chop onions. Chop celery and green peppers.

Turn skillet to medium-high heat and melt one tablespoon of butter. Saute onions, celery and green peppers until tender.

Green peppers, onions and celery softening in butter in skillet

Season tomatoes with salt, pepper and basil. Mix together.

Tomatoes may be seasoned and warmed in the skillet to decrease baking time. I typically just mix everything together in a mixing bowl and pour into a casserole dish.

Diced tomatoes in casserole dish with basil

Then add tender vegetables and mix again.

Green peppers and onions spread on scalloped tomatoes recipe

Finally mix in bread crumbs and spread evenly in casserole dish. Clean exposed upper edges of dish with a paper towel if necessary.

Canned tomatoes mixed with other vegetables in easy tomato casserole

Bake uncovered for 30 – 35 minutes until top is lightly brown.

Spoonful of tomato scallop with celery, green peppers and diced canned tomatoes

Serve warm with Baked Garlic Chicken, Parmesan Chicken Tenders or your favorite meal for a complete meal!

More Easy Vegetable Side Dish Recipes:

Baked Vegetable Medley is another easy vegetable casserole recipe with broccoli, cauliflower and carrots that is cheesy, creamy and crunchy.

Cucumber Salad with Sour Cream and Mayo is a great way to enjoy lots of cucumbers in a cool and creamy salad.

Broccoli Mushroom Casserole is my mom’s favorite side dish for everyday meals or a holiday treat.

Sautéed Zucchini, Squash & Onions is a quick and easy side dish to make in a skillet.

Printable Scalloped Tomato Casserole Recipe

Tender breaded scalloped tomatoes with bread crumbs on a plate

Scalloped Tomatoes Casserole

Servings 6 servings
Author: Jennifer
Chunks of fresh or canned tomatoes are baked with onions, green peppers and celery and coated in bread crumbs to make the best Scalloped Tomatoes.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 1 tablespoon butter
  • 1 small onion thinly sliced or chopped
  • 1 medium green pepper chopped
  • 2 medium celery stalks diced
  • 1 pound canned tomatoes diced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried basil or 1 – 2 teaspoons fresh chopped basil
  • 2 teaspoons brown sugar
  • 1/2 cup bread crumbs


  • Lightly grease an 8×8 baking dish and preheat oven to 350°F.
  • Melt butter over medium high heat and cook onion, green pepper and celery until tender; about 5 minutes.
  • Place tomatoes in casserole dish and break up large pieces. Season with salt, pepper and basil, stir.
  • Add brown sugar and vegetables to tomatoes and stir.
  • Finally add bread crumbs and stir. Use a paper towel to wipe down exposed portion of baking dish to avoid burning.
  • Bake for 350°F for 30 – 35 minutes until lightly browned on top. Serve warm and enjoy.


  • 2 1/2 to 3 cups of fresh Roma tomatoes can be used instead of a can.
  • Bread crumbs can be substituted for small cubes of day old bread OR crushed saltine crackers.
  • Two teaspoons of fresh OR 1/2 teaspoon dried basil works well.
  • About half a cup of grated or shredded parmesan cheese can be added for a richer flavor with more of an Italian flare.


    Calories: 91kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 572mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 301IUVitamin C: 24mgCalcium: 51mgIron: 2mg

    Nutritional Disclaimer

    “Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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