Scalloped Tomatoes

Paleo Recipe Scalloped Tomatoes

When you hear the word scalloped you may think of Scallops, as in one of my favorite forms of seafood. Or maybe you think of Scalloped Potatoes or Scalloped Kohrabi.

In this case, we’re talking about tomatoes that have been chopped up, stir-fried, and then baked with a big dollop of animal fat.

The other ingredients add flavor and extra nutrients, and besides, they were just made to go with tomatoes.

Scalloped Tomatoes

Recipe Testing

This dish originated while testing recipes to serve for The Paleo Porn Family Dinner. Jeff & I really enjoyed the dish but the acidic tomatoes didn’t pair well with the rest of the flavors on the menu.

I was in need of a more mild flavor for a side dish, so I replaced the Scalloped Tomatoes with Rutabaga Mash.

A Perfect Family-Style Dish

It’s the perfect quantity to share, family-style, at a large gathering, but it’s not one that will keep you in the kitchen all day. Just chop up your veggies, stir them up in a skillet for a few minutes, and let the oven do the rest of the work. The result is a savory, aromatic dish that will have people reaching for more.

Great For A Paleo Holiday Event

This is a great Paleo side dish to add to your Paleo Thanksgiving or Christmas menu. If you have family members that are still skeptical of the Paleo lifestyle, you don’t even have to let them know you’re making something healthy. Just tell them you’ll bring a killer side dish.

Scalloped Tomatoes

Scalloped Tomatoes

Yield: 10-15 Servings


  • 4-5 tablespoons bacon fat
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 4lbs mixed variety tomatoes
  • 1 cup organic fresh basil, sliced


  1. Preheat the oven to 350°F.
  2. Melt a tablespoon of bacon fat in a large skillet over medium-high heat. Add onion and garlic and stir to combine. Cook for 3-5 minutes then add tomatoes. If your skillet is too small do this in shifts by transferring warmed tomatoes to a baking dish after 5-7 minutes of cooking on the stovetop. In the last batch of tomatoes, or if all of your mixture fits, add the basil.
  3. Transfer the entire tomato mixture to the baking dish. Top with 3-4 tablespoons more of bacon fat and transfer to the oven.
  4. Bake uncovered for 35 minutes. Gently toss the mixture and continue baking for an additional 20 minutes. Remove the dish from the oven and serve. Store leftovers, covered, in the fridge. This dish is also delicious served cold the next day.
  5. Enjoy! :)