If you are looking for a delicious way to use fresh summer tomatoes, this easy Scalloped Tomatoes recipe is a must-try! Inspired by my popular Tomato Pie, this tomato casserole layers juicy Roma tomatoes with a rich, cheesy filling and a crispy Saltine cracker topping, all baked until golden and bubbly.

White pan of Scalloped Tomatoes with a potion missing and a spoon in the dish on a wooden table from overhead.

What Are Scalloped Tomatoes?

You probably have heard of scalloped potatoes, but what about scalloped tomatoes? Scalloped tomatoes are a warm, cheesy vegetable side dish made by layering sliced fresh tomatoes with a creamy cheese mixture and a crunchy topping. Then it’s baked until bubbly and golden. It’s a simple and tasty way to enjoy fresh tomatoes!

Tomatoes placed in lines similar to how a person would make scalloped potatoes.

Ingredients & Substitutions

Tomatoes: For the best scalloped tomatoes, I recommend using ripe, firm, and meaty tomatoes like Roma tomatoes, which I used. Other great options include beefsteak tomatoes and heirloom tomatoes.
Cheeses: For this recipe, I chose a blend of mozzarella, sharp cheddar, and Parmesan cheeses for a rich, melty flavor. But feel free to customize it with your favorite cheeses!
Mayonnaise: Mayonnaise in the mixture adds creaminess and helps hold the cheese and seasonings together for a smooth, rich texture. You can use store-bought mayo or make your own homemade mayonnaise for even better flavor!
Herbs and Seasonings: For more flavor, I used dried oregano, garlic powder, black pepper, kosher salt, and cayenne.
Basil: Basil adds fresh, bright flavor and aroma, but you can substitute fresh parsley or thyme if you don’t have basil on hand.
Green Onions: Green onion provides a mild onion flavor and a bit of crunch; if you don’t have green onions, try using chopped chives or a small amount of finely diced mild white or yellow onion instead.
Crackers: I used crushed Saltine crackers for a crispy, salty topping that adds great texture. If you don’t have Saltines, you can easily substitute Ritz crackers for a slightly buttery flavor and similar crunch.

Spoonful of Scalloped Tomatoes held above the dish.

How To Remove Excess Moisture From Tomatoes For Scalloped Tomatoes

It is important to remove excess moisture from your tomatoes before baking these scalloped tomatoes. Salting the tomato slices helps draw out extra liquid, preventing the casserole from becoming watery or soupy. Follow this simple step to get the best texture:

Slice the tomatoes about ¼-inch thick.
Line a baking sheet with paper towels.
Sprinkle the tomato slices evenly with salt to help pull out moisture. Plus, this will enhance the tomato flavor!
Arrange the salted tomatoes on the paper towels and let them sit for 20–30 minutes (or up to 8 hours if you have time).
Blot the tomatoes gently with dry paper towels to remove any remaining liquid. Now they’re ready for the casserole!

Can I Make Scalloped Tomatoes Ahead of Time?

Yes! You can assemble Scalloped Tomatoes up to one day ahead. Follow the recipe up to the baking step, then cover and refrigerate. When ready to bake, take the dish out of the refrigerator while the oven preheats. You may need to add an extra 5–10 minutes to the baking time since it’s starting cold.

Plate full of Scalloped Tomatoes on a wooden table from overhead.

Scalloped Tomatoes Variations and Add-Ins

Scalloped Tomatoes are delicious on their own, but you can mix in other ingredients if you want to try something different. Add cooked bacon, fresh corn, or a little spice with jalapeños. You can also use other cheeses like Gruyère or pepper jack. For the topping, try panko or buttered breadcrumbs instead of crackers. Fresh herbs like parsley or thyme work great, too!

How To Store and Reheat Scalloped Tomatoes

To store scalloped tomatoes, first, let them cool completely. Then, cover the dish or place leftovers in an airtight container. Store in the refrigerator for up to 3 days. To reheat, bake at 350°F for 15–20 minutes or until warm. You can also reheat smaller portions in the microwave for about 1–2 minutes.

Can You Freeze Scalloped Tomatoes?

Yes, scalloped tomatoes freeze well. Let the dish cool completely after baking, then wrap it tightly with plastic wrap and aluminum foil or place it in an airtight freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F for 20-30 minutes until warmed through.