Scalloped Tomatoes
Learn how to make Scalloped Tomatoes with layers of cheese, fresh tomatoes, and a crispy topping for a delicious summer dish!
Servings: 8 people
Calories: 403kcal
Ingredients
- 4 large Roma tomatoes, sliced ¼-inch thick
- 1 ½ teaspoons kosher salt, divided
- 1 ½ cups (169.5 g) mozzarella cheese, shredded
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- ¼ cup (25 g) parmesan cheese, grated
- 1 cup (232 g) mayonnaise
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 10 fresh basil leaves, chopped
- ½ cup green onion, chopped
- 15-20 Saltine crackers, crushed (about ¾ cup, loosely packed)
- parsley, chopped for garnish
Instructions
- Preheat oven to 350°F. Spray a 9x9-inch baking dish with nonstick cooking spray. Set aside.
- Line a baking sheet with paper towels. Lay sliced tomatoes on the lined baking sheet. Sprinkle with 1 teaspoon kosher salt. Let sit for 20–30 minutes to draw out moisture. (This helps prevent a watery dish.)
- In a medium bowl, combine mozzarella, cheddar, parmesan, mayonnaise, oregano, garlic powder, remaining ½ teaspoon salt, black pepper, and cayenne. Mix until well blended.
- Spread about 1 cup of the cheese mixture into the bottom of the prepared baking dish.
- Arrange the tomato slices in a single, slightly overlapping layer over the cheese mixture.
- Sprinkle chopped basil and green onion evenly over the tomatoes.
- Spread the remaining cheese mixture evenly over the tomato layer, covering as much of the surface as possible.
- Sprinkle the crushed crackers evenly over the top.
- Bake, uncovered, for 35–40 minutes, or until the top is golden and bubbly.
- Let cool for 5–10 minutes before serving.
Nutrition
Serving: 1portion | Calories: 403kcal