Scalloped Tomatoes

Scalloped Tomatoes

Course: Side Dish
Keyword: Scalloped Tomatoes
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  • 1 medium sweet onion peeled and sliced
  • Salt and pepper
  • 1 stick butter divided
  • 1 cup milk
  • 1/4 cup plain flour
  • 3 ripe tomatoes sliced
  • 1 1/2 cups breadcrumbs


  • Add sliced onions to a skillet; salt and pepper to taste.
  • Add 1/2 stick butter and cook over medium-low heat until onions are soft (not brown).
  • Layer onions in a glass baking dish.
  • Melt remaining ½ stick butter in small saucepan over medium heat.
  • Add milk and heat.
  • Whip in flour and heat until thick; remove from heat.
  • Whisk in 1/3 cup water (omit if sauce is not thick)) and 1 teaspoon salt, set aside.
  • Layer tomato slices over onion and cover with white sauce.
  • Top with breadcrumbs and bake at 350° for 40 minutes.


Make the most of ripe summer tomatoes with the best scalloped side dish, baked with breadcrumbs and herbs. It’s quick and easy too. You can find this recipe and others like it in our South Carolina Hometown Cookbook!
South Carolina Hometown Cookbook