Scalloped Green Tomatoes Recipe

Name: Scalloped Green Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/2 bunch celery, including leaves, coarsely chopped; 1 shallot, skin-on, sliced; 1/2 small onion, skin-on, sliced; 3 peppercorns, crushed with the back of a knife; 1 small bay leaf; 1 sprig fresh thyme, plus 1 teaspoon fresh thyme leaves; coarse salt & freshly ground black pepper; 1 1/2 cups fresh cream; 3 -4 lbs green tomatoes; fresh breadcrumb, from 1 baguette

Servings: persons

2 tablespoons unsalted butter
1/2 bunch celery, including leaves, coarsely chopped
1 shallot, skin-on, sliced
1/2 small onion, skin-on, sliced
3 peppercorns, crushed with the back of a knife
1 small bay leaf
1 sprig fresh thyme, plus 1 teaspoon fresh thyme leaves
coarse salt & freshly ground black pepper
1 1/2 cups fresh cream
3 -4 lbs green tomatoes
fresh breadcrumb, from 1 baguette

1
Heat 1 tablespoon butter in a small saucepan over medium heat. Add celery, shallot, onion, peppercorns, bay leaf, and thyme sprigs, and season with salt; cook, stirring, until vegetables are soft and translucent.
2
Add the cream and bring to a simmer; remove from heat and let steep 15 to 20 minutes. Strain cream into a small container with a spout, gently pressing on solids to extract flavor. Discard solids and set cream aside.
3
Using remaining tablespoon butter, butter a 9-by-7-inch or 2-quart baking dish; set aside. Using a mandolin, very thinly slice tomatoes into 1/16-inch slices, discarding any irregular or unusable pieces. Layer tomatoes close together and slightly overlapping so that they cover bottom of entire dish; season with salt and pepper. Repeat process, making 5 layers of tomatoes and seasoning between each. Let stand 15 minutes.
4
Preheat oven to 325 degrees.
5
Using a second baking dish about the same size as the one containing the tomatoes, press down on surface of tomatoes and drain any liquid that has accumulated in the dish; discard liquid and remove second baking dish.
6
Top tomatoes with breadcrumbs; do not press down. Evenly pour reserved cream over top so that breadcrumbs are moistened. Transfer to oven and bake until breadcrumbs are golden brown and tomatoes are tender, 40 to 50 minutes.
7
Top with fresh thyme leaves and serve immediately.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/2 bunch celery, including leaves, coarsely chopped, 1 shallot, skin-on, sliced, 1/2 small onion, skin-on, sliced, and more.

Yes, Scalloped Green Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Green Tomatoes

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