Edible Landscaping - Scalloped Tomatoes

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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)

About Charlie Nardozzi
Thumb of 2020-06-04/Trish/0723fdCharlie Nardozzi is an award winning, nationally recognized garden writer, speaker, radio, and television personality. He has worked for more than 30 years bringing expert gardening information to home gardeners through radio, television, talks, tours, on-line, and the printed page. Charlie delights in making gardening information simple, easy, fun and accessible to everyone. He's the author of 6 books, has three radio shows in New England and a TV show. He leads Garden Tours around the world and consults with organizations and companies about gardening programs. See more about him at Gardening With Charlie.

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