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Scalloped Tomatoes

Scalloped Tomatoes

Scalloped Tomatoes

Is your garden or favourite local market bursting with fresh, ripe seasonal tomatoes? Here’s an irresistible new recipe to continue revelling in the absolute beauty of the famous pomodoro, the “golden apple” of tomatoes! This cheesy gratin features layers of ruby-red tomatoes and a fragrant breadcrumb mixture to ensure a perfect texture. Just the side to tie together your summer dishes of grilled meats or fish. There is simply never enough tomato in this life.

Preparation 15 min
Cooking time 30 min
Portions 4-6



  1. Preheat the oven to 400°F. Grease a 9 × 9-inch baking dish with some olive oil.
  2. In a frying pan, heat the olive oil (⅓ cup) over medium heat. When hot, add the onion and garlic. Cook for about 5 minutes, stirring occasionally, until tender.
  3. Add the oregano and breadcrumbs. Season with salt and pepper to taste. Toast until the breadcrumbs are coated with oil and lightly golden, 1 to 2 minutes. Remove from the heat. Stir in the fresh basil and Parmesan cheese. Set aside.
  4. In the prepared baking dish, place a layer of tomato slices and then a layer of the breadcrumb mixture. Repeat until the dish is full, finishing with a layer of breadcrumbs. Top with the mozzarella.
  5. Cover and bake until the tomatoes are heated through, 20 to 25 minutes. Uncover and continue to bake until the tomato juices start to bubble and the cheese is melted (about 10 minutes). If desired, increase the heat to broil and cook for a few more minutes until the top is golden brown.
  6. Garnish with more fresh basil and a drizzle of olive oil. Serve warm. Buon appetito!