Baked Summer Tomatoes
Updated June 20, 2024
- Total Time
- about 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter, cut into small bits, plus more for pan
- 3½ to 4 cups (about 2 pounds) mix of cherry tomatoes and regular tomatoes (cherry tomatoes halved; larger tomatoes cut into 1½-inch pieces)
- 2slices stale sourdough bread, cut into 12 pieces
- ½teaspoon fine sea salt
- ½teaspoon to 3½ tablespoons granulated sugar (see Tip)
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
202 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 7 grams protein; 484 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Generously butter a 1-quart casserole dish (or 8-by-8-inch baking dish).
- Step 2
In a saucepan, combine tomatoes and 2 tablespoons water. Bring to a simmer over medium-high heat and cook gently, stirring often, until most of the liquid evaporates, 5 to 15 minutes depending on how juicy they are. They should soften but still more or less hold their shape.
- Step 3
Line the sides of the prepared pan with 8 pieces of bread. Pour the stewed tomatoes and any liquid into the pan. Top the tomatoes with half of the butter and season with the salt, sugar and pepper. Place the 4 remaining pieces of bread on top, dotting each piece of bread with the last of the butter.
- Step 4
Bake until the tomatoes are bubbling, about 35 minutes. Serve warm or at room temperature.
- Edna Lewis’s original recipe calls for 3½ tablespoons sugar, but you can add less if you like. More sugar makes it taste like a sweet tomato jam. Less sugar is lighter and brighter.
Private Notes
Comments
Bake for 35 minutes period at which time they’ll be bubbling. I’ve been making this for years from Edna Lewis cookbook. Never use cherry tomatoes. And always add the sugar. The other great recipe from her book The Gift of Southern Cooking is scalloped tomatoes. For the bread in baked tomatoes I always use a good bakery white loaf that you cut into thick slices.
Re: Step 4. Bake for 35 minutes until tomatoes are bubbling? Or bake until tomatoes have been bubbling for 35 minutes?
Cherry tomatoes---get the multicolored ones if you can. Dash in a glug of olive oil, add some Italian seasoning and a little granulated garlic, some fresh basil, a little granulated onion with chives and spring onion and bake until the tomatoes have burst open and are bubbly. Some may be a bit blackened---it's OK. Take them out of the oven, sprinkle in some grated parmesan and put back in the oven for ten minutes. Serve with crusty bread for dipping or make enough for a pasta main dish. Yum!
These were called scalloped tomatoes when I was growing up in Raleigh, NC some 60 years ago.
The original Edna Lewis recipe calls for stewed tomatoes folded into a baking dish lined with bread slices and topped with it. Then baked. It’s delicious. Definitely use the sugar
This was called “Scalloped Tomatoes” at my grandmothers house in North Carolina. I don’t remember that cherry tomatoes were ever used but do remember how delicious this was with homegrown summer Tomatoes.
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