Edible Landscaping - Scalloped Tomatoes

By Charlie Nardozzi

If you have lots of extra tomatoes there are many recipes that will help deplete the reserves. This one features tomatoes, onions, peppers, and cheese. I also toss in a little fresh basil, too. Just bake and enjoy.


  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 2-3 tablespoons extra-virgin olive oil
  • 6 cups fresh or canned tomatoes, peeled and chopped
  • 1 teaspoon sugar
  • 1/2 cup fresh basil leaves
  • 1 1/2 cups toasted bread cubes or croutons
  • 1 cup grated parmesan or cheddar cheese
  • salt and pepper to taste


Cook onion and green pepper in oil until tender. Transfer to a 2-quart casserole dish and mix in tomatoes, sugar, basil, and 1 cup of the bread cubes or croutons. Spread into an even layer, then sprinkle top with remaining bread cubes and cheese. Bake in preheated 350 degree F oven for 30 minutes or until bubbly and browned. Serves 6.

Recipe from the National Gardening Association's Book of Tomatoes. (NGA 1995)

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