janet @ the taste space

Vegan Scalloped Tomatoes

In Mains (Vegetarian), Sides on September 24, 2016 at 8:17 AM

Vegan Scalloped Tomatoes

The original recipe was called “Scalloped Tomatoes”. I had visions of thinly sliced tomatoes smothered in creamy and cheese, akin to scalloped potatoes, except using tomatoes. Only a fool would thinly slice tomatoes that painstakingly which is probably why cubes of tomatoes are used here.

Vegan Scalloped Tomatoes

In essence, chunks of tomatoes (heirloom tomatoes are great because they have more tomato “meat”) and toasted, crispy bread are baked together with basil and then topped with (vegan) Parmesan cheese. The juices ooze out of the tomatoes and melt into the bread, it is more delicious than it sounds when you read the recipe.

Vegan Scalloped Tomatoes

It is kind of the perfect solution for when you feel you have had too many tomato sandwiches but your garden keeps giving you more tomatoes.

What are you making with tomatoes?

Vegan Scalloped Tomatoes


PS. I am sharing this with Meat Free Mondays.

Vegan Scalloped Tomatoes
Adapted from Food52 via Oh She Glows

3 tbsp olive oil, divided
4 cups (1/2-inch diced) stale bread
2.5 lbs summer ripe tomatoes, chopped in 1/2 inch cubes
3 cloves garlic, minced or pressed
1 tsp sea salt
1/2 cup julienned basil leaves, lightly packed
2/3 cup vegan Parmesan cheese (example: Almanzano)

1. Preheat oven to 350F.

2. In a large skillet, heat 1-2 tbsp oil over medium heat. Once hot, add the bread. Stir so that the oil coats the bread. Heat until toasted and brown, stirring occasionally, so it does not burn, approximately 5-10 minutes.

3. Stir in the tomatoes, garlic and salt. Stir to combine and cook, stirring occasionally, for another 5 minutes. Stir in the basil and remove from heat.

4. Pour the tomato mixture into an ungreased casserole dish (I used 8×8″). Top evenly with the Parmesan cheese and drizzle with the remaining olive oil. Bake at 350F for 20-30 minutes, or until bubbly and lightly browned on top.

Serves 4 as a side.

  1. Oooh clever use of tomatoes! Sounds like a great dish.
    I’ve been enjoying roasted tomatoes on my salad lately. Adds such a good flavour – I got the idea after seeing your roasted tomato toast =)

  2. […] Our tomato consumption is still going strong but I would hate to bore you with so many consecutive tomato recipes. Another garden winner this year were the boisterous tomatillo plants. I have given away more tomatillos than I have eaten myself. Most of my friends have made and canned salsa verde. I don’t have the time or equipment to can this year, so I looked for less traditional ways to use tomatillos. When I spotted Alissa’s chickpea chile verde, I knew we had a winner! […]

  3. […] Vegan Scalloped Tomatoes – The Taste Space […]

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