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Scalloped Green Tomatoes: A Late-Summer Delight

There’s a certain bittersweetness to late summer, isn’t there? The sun still blazes, but the days are undeniably growing shorter. It’s a time for savoring the last of the garden’s bounty, and for me, that often means grappling with the unexpected abundance of green tomatoes. I remember my grandmother, a resourceful woman who never let anything go to waste, making this dish every year. The aroma of thyme and cream, mingling with the tangy scent of the tomatoes, would fill her kitchen, promising a comfort food that was both familiar and intriguingly different. It’s a memory I cherish, and a taste I look forward to recreating each year.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 6-8
Yield: One 9×7-inch baking dish
Dietary Type: Vegetarian

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 breadcrumbs, from 1 baguette

Equipment Needed

Small saucepan
Small container with a spout
9-by-7-inch or 2-quart baking dish
Mandoline
Second baking dish (same size as the first)

Instructions

Begin by infusing the cream. Heat 1 tablespoon of butter in a small saucepan over medium heat. Add the coarsely chopped celery (including the leaves), sliced shallot (with the skin on), sliced 1/2 onion (with the skin on), crushed peppercorns, bay leaf, and the sprig of fresh thyme. Season generously with salt and pepper. Cook, stirring frequently, until the vegetables are softened and translucent – about 8-10 minutes.
Pour in the fresh cream and bring the mixture to a simmer. As soon as it simmers, remove the saucepan from the heat and let it steep for 15 to 20 minutes. This allows the cream to absorb all the wonderful flavors from the vegetables and herbs.
After steeping, strain the infused cream into a small container with a spout. Gently press on the solids (the vegetables and herbs) to extract as much flavor as possible. Discard the solids; the infused cream is the star of this dish. Set the cream aside.
Prepare the baking dish. Use the remaining 1 tablespoon of butter to thoroughly butter a 9-by-7-inch (or 2-quart) baking dish. This will prevent the scalloped tomatoes from sticking and add a touch of richness to the bottom layer. Set the buttered dish aside.
Next, slice the green tomatoes very thinly. A mandoline is ideal for this, as it ensures uniform 1/16-inch slices. Discard any irregular or unusable pieces. The thinness is crucial for even cooking and the right texture.
Begin layering the sliced green tomatoes in the prepared baking dish. Arrange them close together, slightly overlapping, so that they cover the entire bottom of the dish. Season this layer generously with salt and pepper.
Repeat the layering process, creating a total of 5 layers of green tomatoes, remembering to season each layer with salt and pepper.
Once all the layers are complete, let the assembled tomatoes stand for 15 minutes. This allows some of the excess moisture to be drawn out, preventing a soggy final dish.
Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
Before baking, you need to press the tomatoes to release even more liquid. Using a second baking dish about the same size as the one containing the tomatoes, gently press down on the surface of the tomatoes. Carefully drain any liquid that has accumulated in the dish; discard this liquid. Remove the second baking dish.
Top the pressed green tomatoes with fresh breadcrumbs. Do not press the breadcrumbs down; you want them to remain light and airy.
Evenly pour the reserved infused cream over the breadcrumbs, ensuring that they are moistened. This will help the breadcrumbs turn golden brown and crispy during baking.
Transfer the baking dish to the preheated oven and bake until the breadcrumbs are golden brown and the tomatoes are tender. This usually takes 40 to 50 minutes. Check for doneness by piercing the tomatoes with a fork; they should be easily pierced with no resistance.
Remove the scalloped green tomatoes from the oven. Sprinkle the top with 1 teaspoon of fresh thyme leaves for a final burst of flavor. Serve immediately.

Expert Tips & Tricks

Tomato Selection: Choose firm, unripe green tomatoes for the best texture. Avoid any that are starting to turn color.
Salt Power: Don’t be afraid to season each layer generously with salt. Green tomatoes can be quite tart, and the salt helps to balance the flavors.
Breadcrumb Boost: For extra flavor, toast the breadcrumbs lightly in a dry skillet before adding them to the top of the tomatoes. You can also mix them with a little grated Parmesan cheese.
Mandoline Mastery: Be extremely careful when using a mandoline. Use the handguard to protect your fingers.
Cream Consideration: If you don’t have fresh cream, you can substitute half-and-half, but the flavor won’t be quite as rich.

Serving & Storage Suggestions

Serve the scalloped green tomatoes hot, straight from the oven. They make a wonderful side dish for roasted chicken, grilled pork, or even a simple vegetarian main course like lentil loaf.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit until warmed through, or microwave in short intervals. The breadcrumbs may soften slightly during storage, but the flavor will still be delicious. Freezing is not recommended, as the tomatoes can become watery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	25 g	38%
Saturated Fat	15 g	75%
Cholesterol	90 mg	30%
Sodium	80 mg	3%
Total Carbohydrate	15 g	5%
Dietary Fiber	3 g	12%
Sugars	10 g	N/A
Protein	4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes to each layer of tomatoes for a touch of heat.
Herbal Infusion: Experiment with different herbs in the cream infusion. Rosemary, oregano, or sage would all be delicious additions.
Cheesy Goodness: Sprinkle grated Gruyere or cheddar cheese over the breadcrumbs before baking for a richer, more decadent dish.
Vegan Version: Substitute the cream with full-fat coconut milk for a dairy-free version. Use vegan butter as well. The flavor will be slightly different, but still delicious.

FAQs (Frequently Asked Questions)

Q: Why are the tomatoes sliced so thinly?
A: Thinly slicing the tomatoes ensures that they cook evenly and become tender during baking. It also helps them release some of their excess moisture.

Q: Can I use dried thyme instead of fresh?
A: While fresh thyme is preferable, you can substitute dried thyme. Use about 1/2 teaspoon of dried thyme leaves.

Q: What can I use if I don’t have a mandoline?
A: A mandoline is ideal, but you can also use a very sharp knife and a steady hand to slice the tomatoes as thinly as possible.

Q: The top of my scalloped tomatoes is browning too quickly. What should I do?
A: If the breadcrumbs are browning too quickly, cover the baking dish loosely with aluminum foil for the remaining baking time.

Q: Can I make this dish ahead of time?
A: You can assemble the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Add the breadcrumbs and cream just before baking.

Final Thoughts

This scalloped green tomato recipe is more than just a way to use up an abundance of unripe tomatoes. It’s a celebration of late summer’s bounty, a reminder of simpler times, and a delicious, comforting dish that’s sure to become a family favorite. I encourage you to try it for yourself, experiment with different variations, and share your feedback. Serve it alongside your favorite grilled meats or as a hearty vegetarian side, and savor the unique flavor of this late-summer delight. Don’t be surprised if this becomes your new go-to recipe for those end-of-season green tomatoes!