This dish is a taste of summer with juicy tomatoes layered nicely, topped with crunchy croutons. It’s colorful, healthy, and perfect as a side or a light meal!
You can’t go wrong with fresh tomatoes and that crispy topping! I love to serve it with a sprinkle of herbs on top. It’s a dish that brightens up any table and makes you smile! 😊
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes are the star here. I recommend using heirloom or vine-ripened for the best flavor. If fresh tomatoes are out of season, you can use canned diced tomatoes, but drain them a bit to avoid excess liquid.
Sweet Onion: Sweet onions like Vidalia add a mild flavor. If you can’t find them, yellow onions work well too, but they’ll be a bit more pungent. Try soaking them in cold water for 10 minutes to tone down their sharpness.
Bread (for Croutons): Day-old bread is perfect because it’s firmer and holds up better. You can use any type: sourdough, whole wheat, or even gluten-free bread if needed. Just make sure it’s a bit stale for the best crunch!
Fresh Basil: Basil adds a bright taste to the dish. If you don’t have fresh basil, try using dried Italian herbs like oregano or thyme. Start with 1 teaspoon of dried as they are more potent than fresh.
How Do I Make the Crunchy Topping Perfect?
The crunchy topping makes this dish special, so let’s focus on getting it just right! Start by ensuring your bread is dry enough. Here’s how to prepare the topping:
- Mix your bread cubes with melted butter thoroughly to coat each piece.
- Don’t skip the panko breadcrumbs! They create an extra crunch because they are lighter and crispier than regular breadcrumbs.
- Layer the bread combination evenly over the tomatoes before baking. This helps create a uniform crunch.
Try checking halfway through baking; if it’s browning too fast, you can cover it loosely with foil to prevent burning. This ensures a crispy texture without overcooking the tomatoes.
Easy Summer Scalloped Tomatoes With Crunchy Croutons
Ingredients You’ll Need:
For the Tomato Base:
- 4 cups fresh ripe tomatoes, coarsely chopped
- 1/2 cup sweet onion, thinly sliced
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh basil leaves, chiffonade (thinly sliced)
For the Crunchy Topping:
- 1 cup day-old bread, cut or torn into bite-size cubes
- 2 tablespoons butter, melted
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
How Much Time Will You Need?
This dish will take about 15 minutes to prep and around 35-40 minutes to bake. Once it’s done, let it cool for a few minutes, and it will be ready to serve. Perfect for a light summer meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready when your dish is prepared.
2. Combine Your Tomato Mixture:
In a large mixing bowl, toss together the coarsely chopped tomatoes, thinly sliced onions, granulated sugar, salt, and ground black pepper. This will help bring those flavors out. Gently stir to mix everything together, then fold in the freshly sliced basil leaves for that lovely aroma.
3. Transfer to Baking Dish:
Carefully pour the tomato mixture into a lightly greased 2-quart baking dish, spreading it out evenly to create a nice base for your scalloped tomatoes.
4. Prepare the Croutons:
In a small bowl, mix the day-old bread cubes with the melted butter, tossing them until all the pieces are well-coated. This will lead to a crispy topping! Spread these buttered bread cubes evenly over the tomato layer.
5. Add the Crunchy Topping:
In yet another small bowl, combine the grated Parmesan cheese and panko breadcrumbs. Sprinkle this mixture generously over the buttered bread cubes to form a delightful crunchy topping.
6. Bake It Up:
Place your baking dish in the preheated oven and bake uncovered for about 35 to 40 minutes. Keep an eye on it; you want the top to be golden brown and crispy, while the tomato juices start bubbling deliciously.
7. Serve and Enjoy:
Once done, carefully remove the dish from the oven and allow it to cool for a few minutes. This dish is best enjoyed warm or at room temperature, making it a fantastic side for any summer meal. Dig in and savor the fresh flavors!
Enjoy the delightful crunch and vibrant taste of summer with every bite!
FAQ for Easy Summer Scalloped Tomatoes With Crunchy Croutons
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can! If fresh tomatoes aren’t available, use about 3 cups of canned diced tomatoes. Just make sure to drain them well to minimize excess moisture in the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or use the microwave.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the tomato mixture and the crouton topping separately and store them in the fridge for up to a day. Just assemble and bake when you’re ready to serve!
What Can I Substitute for Basil?
If you don’t have fresh basil, dried herbs like oregano, thyme, or an Italian seasoning blend can work well too. Use about 1 teaspoon of dried herbs in place of the 1/4 cup of fresh basil.
