Quick and Easy Baked Tomato Casserole with Parmesan Cheese

My quick and easy Baked Tomato Casserole is a delicious and healthy vegetable casserole that your entire family will love! Full of flavorful, tomato goodness, this yummy fresh tomato recipe only takes minutes to prepare and pairs beautifully with most entrees.

In this side dish recipe, fresh tomatoes are paired with toasted cubes of french bread, basil, and parmesan cheese to make what almost could be described as a tomato bread pudding. And, while this recipe doesn’t specifically call for it, a handful of panko bread crumbs added to the parmesan cheese topping would be an excellent addition.

But the best thing about this baked tomato casserole recipe, also sometimes known as scalloped tomatoes or tomato bake, is you can have fresh tomato flavor any time of the year. Even in the dead of winter, it takes pale, flavorless tomatoes and turns them into the stuff tomato dreams are made of.

Nutritional benefits of tomatoes: 

According to the US Department of Agriculture, tomatoes are a primary dietary source of the antioxidant lycopene, and they are also a great source of vitamin K, potassium, folate, and vitamin C. They are also one of the few vegetables/fruits that are better for you when they are cooked than raw.

What’s in this recipe: 

You will need olive oil, about a half of loaf of French bread, fresh Roma or Italian Plum tomatoes, garlic, sugar, kosher salt, ground black pepper, fresh basil, and parmesan cheese. 

How to make it: 

Preheat the oven to 350 degrees F.

Combine the tomatoes, salt, pepper, sugar, and garlic in a large bowl and stir to combine. Set aside.

Add three tablespoons of olive oil to a large skillet over medium heat. When the oil is hot, add the bread cubes and toss to coat with oil. Toast the bread cubes, frequently stirring for five minutes, or until the bread is golden brown.

Add the tomato mixture to the bread cubes and stir to combine. Cook the tomato mixture for five minutes, or until the mixture is bubbly.

Remove the pan from the heat and add the basil. Stir to combine.

Spread the tomato mixture evenly in a medium-size baking dish, which has been sprayed with no-stick cooking spray. Top with the parmesan cheese and drizzle two tablespoons of olive oil evenly over the casserole.

Bake for 35 minutes, or until the cheese is browned and the tomatoes are bubbly. Serve immediately and top with additional chopped basil if desired.

Leftovers and storage:

I’ve found that this casserole is best served fresh, but you can store the leftovers covered in the fridge for up to four days. 

I wouldn’t advise trying to freeze this dish. Fresh tomatoes become mushy when frozen. 

Sharon’s tips:

I added a layer of thinly sliced tomatoes over the top of this casserole so it would look better in photographs. This is an optional step, and you can certainly add them or leave them off.

I think meaty Roma or Italian Pulm tomatoes work best in this casserole, but you can use whatever you have on hand as well as a variety. Roma’s are denser, have a thicker fruit wall, and fewer seeds and pulp than most other tomatoes. 

If you use anything other than Roma or cherry tomatoes, be sure to squeeze out any excess pulp and seeds before adding them to the dish. 

Fresh basil is best, but In a pinch, you can use dried basil instead. If you use dried because the flavor is much more concentrated, you only need to add one tablespoon.  

If you want to change things up a bit, feel free to add a handful of panko bread crumbs to the parmesan cheese topping. 

This is a great make-ahead dish. It can be assembled a few hours ahead and then baked right before you are ready to serve it. 

More side dish recipes:

If you like this recipe, you might also like these popular recipes: Southern Sweet Onion Casserole, Southern Green Beans and New Potatoes, Rustic Mashed Potatoes for Two, Easy Southern Homemade Creamed Corn, and Spinach and Orzo Stuffed Tomatoes. 

Here is a link to all of my side dish recipes if you need more inspiration.  

More easy tomato recipes: 

I have to say tomatoes are my favorite vegetable (yes, I know it’s classified as a fruit, but I  always think of them as a vegetable!

If you like them as I do, you might also like these recipes: Creamy Fresh Tomato Soup, Easy Southern Fried Green Tomatoes, Easy Sweet and Spicy Tomato Jam, Southern Tomato Gravy, and Tomato Cobbler with Cornmeal Cheddar Biscuits. 

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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4.37 from 11 votes

Tomato Casserole Recipe

Easy Baked Fresh Tomato Casserole is a delicious and healthy, family-friendly, vegetable side-dish, which is full of fresh, flavorful, juicy tomatoes.

Course Side Dish

Cuisine American, Southern

Keyword easy vegetable casserole recipes, tomato casserole recipes

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6 servings

Calories 221kcal

Author Sharon Rigsby

Ingredients

• 5 tablespoons olive oil divided
• 3 cups diced French bread cubes About 1/2 of a loaf
• 10-12 small fresh tomatoes chopped, about 2 lbs
• 3 cloves garlic minced
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 cup fresh basil chopped
• 1/2 cup parmesan cheese grated

Instructions

• Preheat the oven to 350 degrees F.
• Combine the tomatoes, salt, pepper, sugar, and garlic in a large bowl and stir to combine. Set aside.
• Add three tablespoons of olive oil to a large skillet over medium heat. When the oil is hot, add the bread cubes and toss to coat with oil. Toast the bread cubes, frequently stirring for five minutes, or until the bread is golden brown.
• Add the tomato mixture to the bread cubes and stir to combine. Cook the tomato mixture for five minutes, or until the tomatoes are bubbly. Remove the pan from the heat and add the basil. Stir to combine.
• Spread the tomato mixture evenly in a medium-size baking dish, which has been sprayed with no-stick cooking spray. Top with the parmesan cheese and drizzle two tablespoons of olive oil evenly over the casserole.
• Bake for 35 minutes, or until the cheese is browned and the tomatoes are bubbly. Serve immediately.

Notes

I added a layer of thinly sliced tomatoes over the top of the casserole in the photos so it would look better in photographs. This is an optional step, and you can add them or leave them off.

I think meaty Roma or Italian Pulm tomatoes work best in this casserole, but you can use whatever you have on hand as well as a variety. Roma's are denser, have a thicker fruit wall, and fewer seeds and pulp than most other tomatoes. 

If you use anything other than Roma or cherry tomatoes, be sure to squeeze out any excess pulp and seeds before adding them to the dish. 

Fresh basil is best, but In a pinch, you can use dried basil instead. If you use dried because the flavor is much more concentrated, and you only need to add one tablespoon.  

If you want to change things up a bit, feel free to add a handful of panko bread crumbs to the parmesan cheese topping. 

This is a great make-ahead dish. It can be assembled a few hours ahead and then baked right before you are ready to serve it. 

Nutrition

Calories: 221kcal | Carbohydrates: 20g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 752mg | Potassium: 334mg | Fiber: 2g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 42.9mg | Calcium: 280mg | Iron: 1.4mg

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*This recipe was originally published on January 19, 2018. It was republished on June 8, 2020, with resized images, expanded directions, and additional tips.