Tomato bread

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Tomato bread

Post by Jay » Fri Oct 06, 2017 7:42 pm

Having a surplus of tomatoes this year we started making tomato bread, not sure what I prefer, this or courgette bread.

Tomato Bread


2 cups cherry tomatoes or quartered tomatoes
1 tablespoon extra virgin olive oil
2¼ teaspoons instant yeast
¾ cup warm water
2 tablespoons honey
1 tablespoon extra virgin olive oil
3½ cups all-purpose flour
2 teaspoons salt
¼ cup chopped mixed fresh herbs (rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley), substitute with dried if required.


Roast the tomatoes by placing on a foil in a baking tray with 1 tablespoon olive oil. Roast for 10-15 mins @ 200 C or until the tomato skins have collapsed or beginning to brown. Puree the tomatoes (we used a blender).

Mix the water, yeast, honey and 1 tablespoon of olive oil.

Mix the flour and salt in a bowl. Make a hole in the middle and pour in the tomatoes, the water/yeast mixture and the herbs. Stir until the ingredients are starting to come together then knead the dough for about 10 minutes. The dough will still be a little sticky and tacky. If it feels too wet add a little more flour then roll into a ball.

Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with cling film and place in a warm place for about an hour or until it has doubled in size.

Shape into an 8-inch square about an inch thick. Starting at one end roll the dough firmly into a cylinder making sure the dough sticks to itself. Turn the dough seam side up and pinch the seam closed. Place the dough seam-side down in a greased 9x5 inch bread pan and gently shake the dough until all four sides touch the edges of the pan. Cover loosely with cling film and return to a warm place until it is almost doubled in size or for about 30 minutes.

Preheat the oven to 175 C. Boil 2 cups of water and pour it into a baking pan and place it on the bottom. If possible place the dough above the rack with the pan of boiling water (we did not do this but it is to help keep the bread moist). Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles.

Transfer the bread to a wire rack and cool.
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