Cheesy Layered Scalloped Tomatoes Recipe

The First Bite That Stole My Heart

The scent of bubbling cheese and ripe tomatoes hit me at a summer potluck. A friend brought this dish—golden, crispy, oozing. One bite and I was hooked. The creamy mayo-cheese mix balanced the tangy tomatoes perfectly. Ever wondered how you could turn simple tomatoes into something unforgettable? Now I make it for family gatherings. It always disappears fast. Try it—your crowd will beg for seconds.

My Messy (But Delicious) First Try

I forgot to salt the tomatoes first. The dish turned out a bit watery, but still tasty. Lesson learned: patience pays off. Home cooking teaches us to adapt, just like life. Now I set a timer for salting. Share your first-time kitchen blunders below—did a flop ever turn into a win?

Why This Dish Shines

– The cayenne adds a sneaky kick that keeps you coming back. – Crushed crackers give a satisfying crunch against the creamy layers. Which flavor combo surprises you most? Is it the basil with sharp cheddar or the mayo with parmesan? Vote in the comments!

A Dish With Roots

This recipe twists classic scalloped potatoes into a tomato version. It’s a Midwest potluck staple with Southern comfort vibes. *Did you know?* Early versions used stale bread instead of crackers. What’s your go-to potluck dish? Tag a friend who makes the best one!

Ingredients:

Ingredient	Amount	Notes
Roma tomatoes	4 large	sliced ¼-inch thick
Kosher salt	1 ½ teaspoons	divided
Mozzarella cheese	1 ½ cups (169.5 g)	shredded
Sharp cheddar cheese	1 ½ cups (169.5 g)	shredded
Parmesan cheese	¼ cup (25 g)	grated
Mayonnaise	1 cup (232 g)
Dried oregano	1 teaspoon
Garlic powder	½ teaspoon
Ground black pepper	½ teaspoon
Cayenne pepper	¼ teaspoon
Fresh basil leaves	10	chopped
Green onion	½ cup	chopped
Saltine crackers	15-20 (¾ cup loosely packed)	crushed
Parsley	As needed	chopped for garnish

How to Make Cheesy Layered Scalloped Tomatoes

Step 1 Preheat your oven to 350°F. Grab a 9×9-inch baking dish and spray it with nonstick spray. Lay sliced tomatoes on paper towels. Sprinkle them with salt to pull out extra water. (Hard-learned tip: Skip this step, and your dish turns soupy!) Step 2 Mix mozzarella, cheddar, parmesan, mayo, and spices in a bowl. Spread a cup of this mix in the dish. Layer tomatoes over the cheese. Top with basil and green onions. Step 3 Spread the rest of the cheese mix over the tomatoes. Crush Saltines and sprinkle them on top. Bake until golden and bubbly, about 35 minutes. Let it cool before serving. What’s the secret to avoiding a watery dish? Share below! Cook Time: 35 minutes Total Time: 1 hour 10 minutes Yield: 8 servings Category: Side Dish, Comfort Food

3 Twists on This Classic Dish

Spicy Kick Swap cayenne for diced jalapeños in the cheese mix. Adds heat without losing creaminess. Herb Garden Use fresh thyme and rosemary instead of oregano. Perfect for summer flavors. Breadcrumb Swap Replace Saltines with panko or crushed Ritz crackers. Extra crunch, extra fun. Which twist would you try first? Vote in the comments!

Serving Ideas for Your Scalloped Tomatoes

Pair this dish with grilled chicken or garlic bread. Garnish with extra parsley for color. Drink idea: Iced tea or a crisp white wine. Both cut through the richness nicely. Which would you choose tonight? Tell me below!

Storing and Reheating Tips

Keep leftovers in the fridge for up to 3 days. Cover the dish tightly with foil or plastic wrap. To reheat, pop it in the oven at 325°F for 15 minutes. The microwave works too, but the topping won’t stay crispy. *Fun fact: Salting tomatoes first helps them hold shape when reheated.* Want to freeze it? Skip the crackers, add them fresh after thawing and baking. Batch-cook note: Double the recipe in a 9×13-inch dish—just add 10 minutes to bake time.

Common Issues and Fixes

Too watery? Pat tomatoes dry after salting, or add an extra cracker layer. Cheese sauce splitting? Stir in 1 tablespoon flour before mixing with mayo. Crackers soggy? Bake uncovered, and broil the last 2 minutes for crunch. Why this matters: Texture makes or breaks this dish. Ever had a tomato slice slide right out? Share your fixes below!

Your Questions, Answered

Q: Can I make this gluten-free? A: Yes! Swap Saltines for gluten-free crackers or breadcrumbs. Q: How far ahead can I prep it? A: Assemble everything (except crackers) 1 day early. Add crackers before baking. Q: What’s a good mayo swap? A: Greek yogurt works, but the sauce will be tangier. Q: Can I halve the recipe? A: Use an 8×8-inch dish and bake 25–30 minutes. Q: Fresh vs. dried herbs? A: Fresh basil is best, but use 1 teaspoon dried if needed. Which swap have you tried?

Let’s Dish!

This recipe is my go-to for potlucks—always vanishes fast. Why this matters: Food tastes better when shared. Snap a photo and tag @SavoryDiscovery on Pinterest! Did your family fight over the last bite? Tell me below. Happy cooking! —Elowen Thorn.