Scalloped Tomatoes Casserole
This post may contain affiliate links. Please read my disclosure policy.
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.

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.

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.
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.

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.

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.

Then add tender vegetables and mix again.

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

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

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

Scalloped Tomatoes Casserole
Author: JenniferEquipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.