Ina Garten’s scalloped tomatoes recipe is a comforting, classic Southern side dish that showcases ripe tomatoes baked under a crispy, cheesy breadcrumb topping. It works beautifully because the acidity of the tomatoes balances the creamy, savory layers, making it a perfect accompaniment to grilled meats or a hearty main course.
Ingredients
- 5 large ripe tomatoes (about 2 pounds), sliced 1/4 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh basil leaves, chopped (optional)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or crème fraîche
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar size casserole dish.
- Arrange a single layer of tomato slices in the bottom of the prepared dish. Sprinkle lightly with salt and pepper.
- In a small bowl, mix together the mayonnaise, sour cream, Dijon mustard, and minced garlic until smooth and creamy.
- Spread about one-third of the mayonnaise mixture evenly over the tomato layer.
- Sprinkle about one-third of the chopped basil over the mayonnaise mixture, if using.
- Repeat layering with the remaining tomatoes, mayonnaise mixture, and basil until all ingredients are used, finishing with a layer of tomatoes on top.
- In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter. Toss until the crumbs are evenly coated with butter.
- Sprinkle the breadcrumb mixture evenly over the top layer of tomatoes.
- Bake uncovered in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the tomatoes are bubbly and cooked through.
- Remove from oven and let rest for 10 minutes before serving to allow the dish to set slightly.
Tips
- Tomato selection: Choose firm, ripe tomatoes like beefsteak or heirloom varieties for the best flavor and texture. Avoid overly juicy varieties that may make the dish watery.
- Make it ahead: You can assemble the dish a few hours in advance and refrigerate it before baking. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.
- Breadcrumb alternatives: If you don’t have panko, regular breadcrumbs work fine, but panko gives a lighter, crispier topping.
- Common mistake: Avoid slicing tomatoes too thin or overcrowding the dish, as this can cause excess liquid and a soggy topping. Use a single layer for each tomato placement.
Serving Suggestions
This scalloped tomato dish pairs wonderfully with grilled or roasted meats such as chicken, pork chops, or steak. It also complements seafood dishes like baked salmon or shrimp. For a vegetarian meal, serve alongside a green salad or roasted vegetables. It works well as a warm side for casual dinners or holiday meals, adding brightness and richness to the plate.
Variations
To customize this recipe, try adding thin slices of fresh mozzarella or provolone cheese between the tomato layers for extra creaminess. Incorporate fresh herbs like thyme or oregano instead of basil for a different herbal note. For a spicy kick, sprinkle red pepper flakes into the breadcrumb topping. You can also mix cooked bacon bits or caramelized onions into the mayonnaise mixture for added depth of flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the dish loosely with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Avoid microwaving if possible, as it can make the topping soggy. This dish does not freeze well because the tomatoes release too much water upon thawing.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are best for this recipe because they hold their shape and provide the right balance of acidity and moisture. Canned tomatoes are too soft and watery and will make the dish soggy.
Is this recipe gluten-free?
Not as written, since panko breadcrumbs contain gluten. To make it gluten-free, substitute with gluten-free breadcrumbs or crushed gluten-free crackers.
Can I make this vegan?
You can adapt the recipe by using vegan mayonnaise and sour cream substitutes, along with vegan cheese or nutritional yeast in place of Parmesan. Use olive oil instead of butter in the topping. The flavor will be different but still delicious.
Why is my scalloped tomato dish watery?
Excess water usually comes from overripe or very juicy tomatoes and overcrowding the dish. Try patting tomato slices dry with paper towels and avoid layering too thickly. Also, using a mixture with mayonnaise helps bind moisture.
Can I prepare this dish ahead of time?
Yes! Assemble the dish and refrigerate it for several hours or overnight. Bring it to room temperature before baking, and add a few extra minutes to the baking time to ensure it’s heated through.
What can I serve with scalloped tomatoes?
Scalloped tomatoes are versatile and pair well with grilled or roasted meats, fresh salads, crusty bread, or steamed vegetables. They add a bright, savory note to heavier mains and are especially nice in summer menus.
Ina Garten’s scalloped tomatoes blend fresh tomato flavor with a crunchy cheesy crust for a simple yet elegant side dish. With a few tweaks, it can suit many dietary preferences and occasions, making it a kitchen staple for tomato lovers.
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