Julia's Simply Southern: Scalloped Tomatoes >

Tuesday, April 4, 2017

Scalloped Tomatoes

Scalloped Tomatoes are a classic southern dish. I remember my grandmother making this when I was a child. It is known by other names that include stewed tomatoes, breaded tomatoes and tomato pudding with recipes that vary a little between each version. Basically they're pretty much the same concept of a tomato and bread casserole dish. The recipe is known to date back as far as the 1820's.

I am not an expert on the matter of how this dish came to be, but I would assume it came out of making the most of what you had and not being wasteful with food by using up old bread and a making use of a bountiful tomato harvest. My grandmother had no set recipe and would use old bread or biscuits that were on hand to make her recipe.

I remember growing up that everyone had a vegetable garden during the season. Of course grocery stores weren't the super sized markets they are today. The earliest grocery stores that I remember were no bigger than today's convenience stores so people still grew some of the food they ate. Canned tomatoes, store bought or homemade, are perfectly acceptable to use in this dish if fresh local tomatoes are not in season.

As I mentioned above, there are variations of this dish, as there are with all recipes. I've seen a lot of recipes that include sugar although I don't find it necessary. I am by no means contradicting how your grandmother or mother may have made it. We all know they are the best cooks. My version, in my opinion, tastes like what I remember as a child - with no sugar added.

So, here's how I make it............


  • 2 28 oz Cans Diced Tomatoes 🍅 (or 6 c Diced Fresh Tomatoes) 
  • 14 oz Brioche Loaf, cut into cubes (8-10 cups)
  • 2 Eggs, lightly beaten
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Onion Powder
  • 1 c Grated Parmesan Cheese, divided

Cubed Brioche Bread

Preheat oven to 350℉

Add diced tomatoes to a mixing bowl along with beaten eggs, salt, pepper and onion powder. Stir to combine.

Add in 3/4 of the Parmesan cheese and bread cubes, reserving a handful of the bread cubes for topping. Stir to combine.

Pour mixture into a baking dish.

Top with remaining bread cubes and Parmesan cheese.

Bake for 30 minutes until hot and bubbly.

See it at:


  1. This looks great and speaks to this East Texas girl's heart! Can't wait to try it.

  2. Parmesan cheese- really? We never used Parmesan cheese in ours. Sugar was an option only to be added once the dish was almost done and only after tasting. If the tomatoes were very acetic in taste, a teaspoon or two of sugar was added.

    The first time I made them for my husband, he was astonished at the whole idea. His mother never cooked tomatoes, except for in sauces.

    I still love them.

    1. My grandmother rarely added cheese. I think it's a delicious addition but it is good without too :)

  3. I have never heard of scalloped tomatoes, this looks delicious! Pinning for later, Thanks!

  4. When my garden tomatoes are ready I need to make some scalloped tomatoes, this sounds really good. Thanks so much for sharing your delicious recipe with us at Full Plate Thursday!
    Miz Helen

  5. This looks fabulous! I think I agree that no sugar is necessary, as tomatoes take on that natural sweetness when cooked. I can honestly taste this just by looking at your gorgeous photos! Recipe is all printed and ready to go! ❤️


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