Make Ahead
Sarah Leah Chase's Scalloped Tomatoes
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44 Reviews
Terri
August 16, 2022
I followed the recipe as written (and chose to omit the sugar), my family really enjoyed it. We’ve been eating a lot of tomato lately, taking advantage of the season. This was an equally fresh tasting way to serve them. Thanks for a great recipe.
JV
July 2, 2020
This was absolutely DELICIOUS! So simple and so much flavor.
With summer tomatoes, sourdough bread, 3 year aged parmigiana, fresh oregano mixed in with the basil, and seasonal garlic scapes (we upped the quantity, and added some extra uncooked at the herb stage for more of a bite) - it was truly a delight. We’ll definitely be adding to our rotation as a healthyish but indulgent meal.
It reminded me a bit of the Tuscan pappa al pomodoro (a tomato bread stew).
With summer tomatoes, sourdough bread, 3 year aged parmigiana, fresh oregano mixed in with the basil, and seasonal garlic scapes (we upped the quantity, and added some extra uncooked at the herb stage for more of a bite) - it was truly a delight. We’ll definitely be adding to our rotation as a healthyish but indulgent meal.
It reminded me a bit of the Tuscan pappa al pomodoro (a tomato bread stew).
Tricia L.
July 5, 2019
I had no fresh tomatoes, so I used canned, leaving out the extra sauce in the can. I also substituted the sugar with red wine vinegar and added bacon. My family couldn’t eat it fast enough.
Art M.
July 21, 2018
For something a bit different...Place your cut tomatoes inside
a smoker for about an hour before assembling the dish.
a smoker for about an hour before assembling the dish.
Liz |.
October 13, 2017
Thank you for giving me yet another delicious way to use up those last tomatoes from the garden. I used a mix of cherry, brandywine and juliets. I topped it off with a fried egg for dinner. I cannot stop thinking about how good this was!!!
Penny L.
November 27, 2016
Made this last night and it was AWESOME. The bread is everything; make sure it is very good quality. I used a combination of butter and olive oil to add flavor and to ensure that the cubes browned nicely. Next time I will try using canned San Marzano tomatoes because the tomatoes get cooked down so much anyways you can't tell the original texture - really you just need moisture and good flavor which the San Marzano provide.
Thanks for a wonderful recipe!
Thanks for a wonderful recipe!
andrea
August 18, 2016
I followed the recipe, but added zucchini from the garden as well. I salted the sliced zucchini to remove some of the moisture, then patted it dry, before I added it raw as a layer under the tomatoes. This worked great.
Sally
November 4, 2015
Could you make this with canned tomatoes in the winter or would it be to runny.?
Lynn
May 11, 2015
This is so close to my family's "tomato pudding" from the 50's, except we used rye bread with caraway seeds for another layer of flavor. What goes around comes around, thank the heavens.
Tina H.
September 12, 2014
I wait all year long to have too many tomatoes coming out of my garden just so I can make this over and over! It's one of our favorite go to recipes this time of year! I often will make a couple of dimples in the top of this and crack a couple of eggs into them about 8 minutes before it comes out of the oven. A delicious, complete meal every single time!
bookjunky
September 4, 2014
I used olive oil, good croutons, and beefsteak tomatoes from our garden since that's what I had around. And some of the cheese was aged gouda. It was a little wetter and less structured than I think it should have been but the flavors were good and I still liked it a great deal. I will definitely make this again, hopefully with some real bread. Black olives would make a great addition, or sauteed mushrooms, or maybe some sauteed corn from the garden...
NotTooSweet
August 8, 2014
This was amazing! I used olive oil as we didn't have bacon fat but otherwise followed as the recipe was written. Thank you so much for a great new way to prepare tomatoes - we really enjoyed this with broiled fish, but was equally delicious at breakfast with scrambled eggs!
Vaishnavi K.
August 9, 2013
Can I toss in some pasta when I put it in the oven? It would make a good one pot dinner...
Kristen M.
August 9, 2013
Sounds worth a try! I would par-cook the pasta, and maybe splash in some water if it starts looking too dry.
Skinny B.
November 25, 2012
This dish is so amazing and flavorful! I did not have bacon in hand, so I used 3 Tablespoon of butter. My entire apartment smelt heavenly as I was toasting the bread in the butter. This dish is definitely a keeper. Thank you genius recipe for sharing!
Harvest Q.
November 12, 2012
I've made this a couple of times, with great success. It's a great way to use up end of season tomatoes. I don't buy croutons, so chopped up another tablespoon of garlic and added it with the bread. Crusty bread is crucial. Otherwise it gets too soggy. I cooked half a package of bacon, used the fat, then put half slices on top of the dish before it went in the oven. Each serving had it's own slice. It looks lovely and tastes great. A keeper!
lindamettler
October 13, 2012
Absolutely delicious! So happy to find a tomato dish that doesn't require onions and still has a wonderful flavor.
aziobro
September 23, 2012
What a delicious recipe - a bumper crop of tomatoes never so a recipe so good ! I used a melange of ripe heirlooms, yellow and cherry tomatoes - just so satisfying.
Kannada
September 22, 2012
This was just awesome. Can't wait to get more tomatoes at the farmers market & do it all again!
Kannada
September 22, 2012
This was just awesome. Can't wait to get more tomatoes at the farmers market & do it all again!
Kannada
September 22, 2012
This was just awesome. Can't wait to get more tomatoes at the farmers market & do it all again!
Kannada
September 22, 2012
This was just awesome. Can't wait to get more tomatoes at the farmers market & do it all again!
sbf-ct
September 16, 2012
D-E-L-I-S-H-I-O-U-S!!!!!!!!! This is a fantastic way to enjoy a bountiful tomato crop.. I had about 20 more than I could handle, freshfrom my mother-n-law's garden and just couldn't let them go to waste. I had olive bread on hand that was just a day before too hard to eat... it made the dish a touch briny, much to my pleasure! Great recipe. Thanks for sharing!
helena33
September 13, 2012
What do you think about freezing this? Before or after baking? Just picked up 25 lbs of tomatoes at the farmers market and want to freeze some version of tomato pie...
Kristen M.
September 14, 2012
I think I'd freeze it after baking. 25 pounds! I hope you're making some Marcella sauce too: http://www.food52.com/recipes/13722_marcella_hazans_tomato_sauce_with_onion_and_butter
nasreenSeattle
September 10, 2012
I made this last night for a dinner with friends - served with some pan fried cod and wine. It was delicious and quite healthy. I made this with olive oil and without sugar, and used Roma tomatoes. It was wonderfully easy to make and will likely make an appearance on our table every summer from now on.
Amy D.
September 7, 2012
I made this last night with local tomatoes from our farmers market. I didn't think to ask what kind, they were just nice and big and ripe. I didn't have bacon, so used olive oil. I also skipped the sugar. I think next time I will cut back on the salt, but otherwise it was fabulous. I just polished off the leftovers as lunch. Yum!
aimeebama
September 7, 2012
Wow. We just couldn't stop eating this. Amazing and so simple. No complaints at our house about seeds or skin. Texture, taste, smell, look-- everything outstanding.
JulieBee
September 6, 2012
You say tomato, I say tasty!
This was so yummy. It reminded me of a gorgeous tomato bread soup I ate in Florence years ago.
Tremendously easy and delicious.
This was so yummy. It reminded me of a gorgeous tomato bread soup I ate in Florence years ago.
Tremendously easy and delicious.
minissimus
September 5, 2012
This was quite tasty. I made it with beefsteak tomatoes (McAdams farm didn't have any plums or romas today), and I think it would have been better had I cored and seeded the tomatoes--it was a little wetter than I think it should have been, and the bread broke down a bit. Big hit nonetheless. Will definitely make it again. I think it would be excellent in the winter made with those grape tomatoes that have appeared in the past few years that actually have some flavor in the off season.
Karo
September 5, 2012
The tomatoes should have been peeled. If you look closely, you can see bits of skin rolled up in the finished project. In my mouth, those would certainly get caught between my teeth.
Kristen M.
September 6, 2012
Both Chase's original recipe and the adapted Ina Garten version skip peeling the tomatoes so we did too -- we're lazy! And we don't mind the peels. If you prefer peeling, go for it.
lksugarman
September 5, 2012
Wow, this brings back childhood memories. Two things my mother used to do with stale bread (and it could be rock hard! she never threw away a crust!) was make bread pudding and scalloped tomatoes. Nothing fancy. She used her own home-canned tomatoes, butter, stale bread that had been soaked in water, I think, and a little seasoning, salt, pepper, and nutmeg. Great on a cold winter's night!
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