Fresh Tomato Bread is a delightful, savory loaf that celebrates the vibrant flavors of garden-ripe tomatoes. Infused with the natural sweetness of fresh tomatoes, aromatic herbs, and a hint of garlic, this bread is perfect for any occasion. Serve it as a side with soups and salads, toast it for bruschetta, or enjoy it on its own with a spread of butter or cream cheese. It’s a great way to use up an abundance of fresh tomatoes in the summer or to bring a taste of sunshine to your table year-round.
Ingredients
To make one 9×5-inch loaf of Fresh Tomato Bread:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese (optional, for a cheesy twist)
- 1 cup fresh tomatoes, finely chopped or pureed
- 1/4 cup olive oil
- 2 large eggs
- 1/4 cup milk or buttermilk
Optional Garnish: A sprinkle of Parmesan, herbs, or sesame seeds on top.
Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prep the Tomatoes
If using fresh tomatoes, chop them finely or puree them in a blender or food processor. Drain off excess liquid to avoid overly moist bread.
3. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, oregano, basil, garlic powder, and Parmesan cheese (if using).
4. Mix Wet Ingredients
In another bowl, combine the chopped or pureed tomatoes, olive oil, eggs, and milk. Whisk until smooth and well incorporated.
5. Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the bread dense.
6. Transfer to Pan and Garnish
Pour the batter into the prepared loaf pan and spread it evenly. For extra flavor and presentation, sprinkle the top with Parmesan, additional herbs, or sesame seeds.
7. Bake
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil for the last 10 minutes of baking.
8. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Tips for Perfect Fresh Tomato Bread
- Use Ripe Tomatoes: Fresh, ripe tomatoes yield the best flavor. Heirloom or Roma varieties work particularly well.
- Drain the Tomatoes: Removing excess liquid from the tomatoes is key to avoiding soggy bread.
- Season Generously: Adjust the herbs and garlic powder to suit your taste. A pinch of crushed red pepper adds a spicy kick!
- Cheesy Twist: Fold in shredded mozzarella or cheddar for a gooey, cheesy loaf.
- Test for Doneness: Insert a toothpick or skewer into the center of the bread; it should come out clean or with only a few crumbs.
Storage Instructions
Room Temperature
Wrap the bread tightly in plastic wrap or foil and store at room temperature for up to 2 days.
Refrigerator
For longer storage, place the bread in an airtight container and refrigerate for up to 5 days. Warm slices in a toaster or oven before serving.
Freezer
Wrap the loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Variations
- Spicy Tomato Bread: Add 1/4 teaspoon crushed red pepper flakes or a pinch of cayenne pepper for heat.
- Cheesy Tomato Bread: Mix 1/2 cup shredded mozzarella or cheddar into the batter for a cheesy upgrade.
- Whole Wheat Tomato Bread: Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
- Herb Explosion: Add fresh chopped herbs like parsley, thyme, or rosemary for extra aromatic flavors.
- Tomato-Zucchini Bread: Combine grated zucchini with the tomatoes for a veggie-packed loaf.
Nutrition Details
- Serving Size: 1 slice (1/10 of the loaf)
- Calories: ~160
- Protein: ~4g
- Carbohydrates: ~20g
- Fat: ~6g
- Fiber: ~1g
- Sugar: ~2g
Note: Nutritional values may vary based on specific ingredients used.
FAQ
Can I use canned tomatoes instead of fresh?
Yes! Use about 3/4 cup of canned diced tomatoes, drained well. Adjust the salt if the canned tomatoes are salted.
Can I make this bread vegan?
Absolutely! Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based milk like almond or oat milk.
What if I don’t have fresh herbs?
Dried herbs work perfectly in this recipe. Use about 1/3 of the amount of fresh herbs specified in the recipe.
How do I make the crust extra crispy?
Brush the top of the bread with olive oil before baking for a golden, crisp crust.
What’s the best way to serve this bread?
Fresh Tomato Bread pairs wonderfully with soups, salads, or dips. It’s also delicious toasted with butter, cream cheese, or even a smear of pesto.
Fresh Tomato Bread is the perfect blend of rustic flavors and hearty texture. Whip up this recipe to enjoy the taste of summer in every slice! 🍅🍞