Pennsylvania Dutch Scalloped Tomatoes with Buttery Bread Crumbs

This Pennsylvania Dutch–inspired farmhouse casserole turns ripe garden tomatoes and yesterday’s bread into a comforting, economical side dish. Sautéed onions, butter, a little sugar, and fresh basil bring out the tomatoes’ flavor, while bread cubes soak up their juices beneath a crisp, golden breadcrumb topping.

Quick Recipe Version (TL;DR)

• Yield: 6 side-dish servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes, including 10 minutes of resting

Quick Ingredients

• 3 pounds ripe tomatoes, cored and cut into 3/4-inch pieces, juices reserved
• 1 medium yellow onion, finely diced, about 1 cup
• 6 tablespoons unsalted butter, divided: 1 tablespoon for the dish, 3 tablespoons for the onions, and 2 tablespoons for the topping
• 1 tablespoon granulated sugar
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil, plus 1 tablespoon for serving if desired
• 4 cups day-old country white bread cubes, cut into 1/2-inch pieces, about 160 g
• 1 cup coarse dry breadcrumbs or plain panko, about 60 g

Do This

• 1. Heat the oven to 375°F (190°C). Grease a 2-quart baking dish with 1 tablespoon butter.
• 2. Melt 3 tablespoons butter in a deep skillet over medium heat. Sauté the onion for 8 minutes.
• 3. Add the tomatoes and their juices, sugar, salt, and pepper. Simmer uncovered over medium-high heat for 7 minutes, stirring occasionally.
• 4. Remove from the heat. Fold in the basil and bread cubes, then transfer to the prepared dish.
• 5. Melt the remaining 2 tablespoons butter, toss with the breadcrumbs, and scatter evenly over the tomatoes.
• 6. Bake uncovered for 40 minutes, until bubbling around the edges and golden on top.
• 7. Rest for 10 minutes before serving. Add the optional fresh basil just before bringing it to the table.

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Why You’ll Love This Recipe

• It makes the most of ripe tomatoes. Their juices become the flavorful sauce rather than going down the drain.
• It gives leftover bread a delicious purpose. Soft, tomato-soaked cubes contrast with the crunchy topping.
• It is savory with just a little sweetness. A small amount of sugar rounds out the tomatoes without making the casserole taste like dessert.
• It fits an everyday farmhouse supper. Serve it beside roast chicken, baked ham, pork chops, beans, or a simple green salad.

Grocery List

• Produce: 3 pounds ripe tomatoes, 1 medium yellow onion, and 1 small bunch fresh basil.
• Dairy: Unsalted butter; you will need 6 tablespoons.
• Pantry: Day-old country white bread, coarse dry breadcrumbs or plain panko, granulated sugar, fine sea salt, and black pepper.

Full Ingredients

For the Baking Dish and Tomato Filling

• 1 tablespoon unsalted butter (14 g), softened, for greasing the dish
• 3 tablespoons unsalted butter (43 g), for sautéing
• 1 medium yellow onion (150 g), finely diced, about 1 cup
• 3 pounds ripe tomatoes (1.36 kg), cored and cut into 3/4-inch pieces; save all accumulated juices
• 1 tablespoon granulated sugar (12 g)
• 3/4 teaspoon fine sea salt (4.5 g)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil (about 10 g)
• 4 cups day-old country white bread cubes (160 g), cut into 1/2-inch pieces, with tender crusts left on

For the Buttery Breadcrumb Topping

• 2 tablespoons unsalted butter (28 g), melted
• 1 cup coarse dry breadcrumbs or plain panko (60 g)

For Serving

• 1 tablespoon chopped fresh basil, optional

Step-by-Step Instructions

Step 1: Heat the oven and butter the dish

Position a rack in the center of the oven and preheat to 375°F (190°C). Grease the bottom and sides of a 2-quart baking dish, such as an 8-inch square dish approximately 2 inches deep, with 1 tablespoon softened butter.

Step 2: Prepare the tomatoes and bread

Core the tomatoes and cut them into 3/4-inch pieces, collecting the juices on your cutting board or in a bowl. Leave the skins on for an easy, rustic casserole. Finely dice the onion, chop the basil, and cut the day-old bread into 1/2-inch cubes.

The filling bread should feel slightly dry but not rock-hard. Keep the bread cubes separate from the dry breadcrumbs, which will form the topping.

Step 3: Soften the onion in butter

Melt 3 tablespoons butter in a deep, 12-inch skillet over medium heat. Add the onion and cook for 8 minutes, stirring frequently, until softened and translucent. Adjust the heat if necessary to keep the butter and onion from browning deeply.

Step 4: Simmer the tomatoes

Add the chopped tomatoes and all their collected juices, followed by the sugar, salt, and pepper. Increase the heat to medium-high and bring the mixture to a lively simmer. Cook uncovered for 7 minutes, stirring occasionally.

The tomatoes should soften and release their juices, with some pieces beginning to collapse. The mixture should still be juicy rather than reduced to a thick sauce; the bread needs that liquid to become tender.

Step 5: Fold in the bread and basil

Remove the skillet from the heat. Gently stir in the 1/4 cup chopped basil and the bread cubes until the bread is evenly moistened. Avoid vigorous stirring, which can mash the bread into a paste.

Transfer the mixture to the prepared baking dish and spread it into an even layer. A few recognizable bread cubes and tomato pieces should remain visible.

Step 6: Add the buttery crumbs and bake

In a small microwave-safe bowl, melt the remaining 2 tablespoons butter in short bursts. Add the coarse dry breadcrumbs and toss until evenly coated. Scatter them over the casserole, covering the surface without pressing them down.

Bake uncovered for 40 minutes, until the tomato mixture bubbles around the edges and the topping is crisp and golden brown. If the crumbs are already well browned after 25 minutes, loosely tent the dish with foil for the remaining 15 minutes.

Step 7: Rest and serve

Set the casserole on a heatproof surface and let it rest for 10 minutes. This gives the bread time to finish absorbing the juices so the filling becomes thick and spoonable rather than soupy.

Sprinkle with the optional 1 tablespoon fresh basil and serve warm, scooping down through the crisp topping into the tender tomato-and-bread filling. Expect a soft casserole, not firm slices.

Pro Tips

• Use flavorful, fully ripe tomatoes. A mixture of juicy slicing tomatoes and meatier plum tomatoes gives a lovely balance of sauce and texture.
• Give unusually watery tomatoes a little extra time. If the skillet contains a large pool of thin liquid after simmering, cook for an additional 3 minutes before adding the bread. This will increase the total cooking time slightly.
• Dry fresh bread if needed. Spread the cubes on a baking sheet and bake at 300°F (150°C) for 12 minutes, turning once halfway through. They should feel dry on the surface but should not be deeply toasted. This is an additional preparation step.
• Choose sturdy bread, not very sweet bread. Country white bread works especially well; brioche and heavily sweetened sandwich bread can make the casserole sweeter than intended.
• Keep the texture contrast. Use bread cubes inside the casserole and dry, coarse crumbs on top. Fine fresh crumbs tend to make a softer crust.

Variations

• More traditional pantry flavor: Omit the basil and use 1 tablespoon packed light brown sugar in place of the granulated sugar for a slightly deeper sweetness.
• Cheddar-topped: Sprinkle 1/2 cup shredded sharp cheddar over the filling before adding the buttered breadcrumbs. Bake as directed.
• Canned-tomato version: Replace the fresh tomatoes with two 28-ounce cans whole peeled tomatoes, coarsely chopped, including their juices. Simmer for 12 minutes instead of 7 minutes, and reduce the salt to 1/2 teaspoon if the tomatoes contain added salt.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of baking. Keep for up to 4 days. The topping will soften as it sits, but reheating uncovered at the end helps restore some crispness.

Reheat: Place leftovers in an oven-safe dish, cover loosely with foil, and heat at 350°F (175°C) for 20 minutes. Remove the foil and heat for another 10 minutes, or until the center reaches 165°F (74°C). Smaller portions may heat more quickly.

Make ahead: Prepare the tomato-onion mixture through Step 4 up to 1 day ahead. Cool promptly and refrigerate in a covered container. Keep the bread cubes separate, and refrigerate the buttered breadcrumbs in their own container. Just before baking, fold the basil and bread into the tomato mixture and assemble in a room-temperature, oven-safe baking dish. Bake at 375°F (190°C) for 55 minutes, loosely covered for the first 15 minutes and uncovered for the remaining 40 minutes. Check that the center reaches 165°F (74°C).

Freeze: Freeze cooled, baked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The filling will be softer after freezing.

Nutrition (per serving)

Estimated for one-sixth of the casserole, using unsalted butter and plain breadcrumbs; optional garnishes and variations are not included.

Calories: 268 kcal | Carbs: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Fiber: 4g | Sugar: 11g | Sodium: 510mg | Cholesterol: 30mg