Scalloped Tomato Bake
American
Bubbly tomatoes with a crisp, buttery breadcrumb topping.
- Servings (recipe yield)
- 4 servings
- Prep time
- 10 min
- Cook time
- 30 min
- Rest / chill / soak
- 0 min
- Total time
- 40 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 800 g no-salt-added diced tomatoes
- ¾ cup plain dry breadcrumbs
- 2 tbsp unsalted butter
- ¼ tsp table salt
- ¼ tsp ground black pepper
Instructions
- Heat the oven to 375°F (190°C). Simmer the tomatoes, salt and pepper in a skillet until the liquid thickens slightly, about 8 minutes.
- Melt the butter and toss it with the breadcrumbs. Spoon the tomatoes into a shallow baking dish and scatter the crumbs over them.
- Bake until the edges bubble and the crumbs are golden, about 20 minutes. Rest for 5 minutes before serving.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license