Scalloped Tomatoes Casserole
Cubes of fresh or canned tomatoes are baked with onions, green peppers and celery with a bread crumb topping to make simple Tomato Casserole.
Servings 6 servings
Calories 109kcal
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion thinly sliced or chopped
- 1 medium green pepper chopped
- 2 medium celery stalks diced
- 28 ounces canned tomatoes diced & drained
- 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 8x8 baking dish and preheat oven to 350°F.
- Melt 1 tablespoon butter over medium high heat and cook 1 small onion, 1 medium green pepper and 2 medium celery stalks until tender; about 5 minutes.
- Place 28 ounces canned tomatoes in casserole dish and break up large pieces. Season with 1 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon dried basil, stir.
- Add 2 teaspoons brown sugar and vegetables to tomatoes and stir.
- Finally add 1/2 cup 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.
Nutrition
Calories: 109kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 646mg | Potassium: 466mg | Fiber: 4g | Sugar: 9g | Vitamin A: 423IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 2mg