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?
My mother grew up with a cook and when she married had to learn how to cook. She made something similar to this with whatever she had on hand. Nothing frou frou -regular butter, bread, tomatoes, no measuring, it was delicious. A side for meatloaf, fried or baked cx or pork chops. She fed a family of 5 with little money but lots of love
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.