Edible Landscaping - Scalloped Tomatoes

By Charlie Nardozzi, May 1, 2010

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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