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Scalloped Tomato Casserole with Parmesan Breadcrumbs

Scalloped Tomato Casserole with Parmesan Breadcrumbs

Ripe tomatoes are baked with toasted bread cubes, sweet onion, garlic, basil, and a crisp parmesan topping in this classic scalloped tomato casserole. It is a savory, comforting side that works especially well with grilled meats, roast chicken, or a simple green salad.

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves: 6

Ingredients

  • 0.5 tsp black pepper (freshly ground)
  • 0.5 cup fresh basil (chopped)
  • 0.75 cup parmesan cheese (finely grated)
  • 2 tbsp unsalted butter (melted)
  • 1.25 tsp kosher salt (divided)
  • 2 lb ripe tomatoes (cored and cut into 1-inch chunks)
  • 3 cloves garlic (minced)
  • 1 tsp fresh thyme leaves (chopped)
  • 2 tbsp tomato paste
  • 1 medium yellow onion (finely chopped)
  • 6 cups day-old rustic bread (cut into 1-inch cubes)
  • 4 tbsp extra-virgin olive oil (divided)
  • 0.25 tsp red pepper flakes
  • 1 tsp granulated sugar

Instructions

  1. Position a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 10 minutes so the casserole bakes evenly.
  2. Lightly coat a 9-by-13-inch baking dish with 1 tbsp extra-virgin olive oil, spreading it across the bottom and sides with a pastry brush or paper towel.
  3. Place the 6 cups day-old rustic bread cubes on a rimmed baking sheet, drizzle with 1 tbsp extra-virgin olive oil, and toss with your hands until lightly coated.
  4. Bake the bread cubes on the center rack at 375°F (190°C) for 8-10 minutes, stirring once with a spatula, until the edges are dry and pale golden but not fully browned.
  5. Heat the remaining 2 tbsp extra-virgin olive oil in a 12-inch skillet over medium heat for about 1 minute, until the oil shimmers.
  6. Add the finely chopped yellow onion to the skillet and cook over medium heat for 5-6 minutes, stirring often with a wooden spoon, until the onion is softened and translucent.
  7. Add the minced garlic, 2 tbsp tomato paste, 1 tsp granulated sugar, 1 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes to the skillet, then cook over medium heat for 1-2 minutes until the tomato paste darkens slightly and the garlic smells fragrant.
  8. Add the 2 lb chopped ripe tomatoes and their juices to the skillet, increase the heat to medium-high, and cook for 6-8 minutes, stirring occasionally, until the tomatoes release liquid and the mixture looks saucy but still chunky.
  9. Remove the skillet from the heat and fold in the chopped fresh basil and chopped fresh thyme leaves with a spatula until the herbs are evenly distributed.
  10. Transfer half of the toasted bread cubes to the prepared 9-by-13-inch baking dish, spoon half of the tomato mixture over the bread, and sprinkle with 0.25 cup Parmesan cheese.
  11. Repeat with the remaining toasted bread cubes and remaining tomato mixture, then press the surface gently with the back of a spoon so some bread absorbs the tomato juices while a few pieces remain exposed for texture.
  12. Stir the remaining 0.5 cup Parmesan cheese, 2 tbsp melted unsalted butter, and remaining 0.25 tsp kosher salt together in a small bowl, then scatter the mixture evenly over the casserole.
  13. Bake the casserole uncovered on the center rack at 375°F (190°C) for 22-25 minutes, until the tomato juices bubble around the edges and the Parmesan breadcrumb topping is deep golden brown.
  14. Let the casserole rest on a wire rack for 10 minutes before serving so the bread can finish absorbing the tomato juices and the slices hold together when spooned from the dish.

Nutrition (per serving)

  • Calories: 305
  • Protein: 10 g
  • Fat: 16 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 8 g
  • Sodium: 735 mg

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