HERBED TOMATO BREAD
I added my favorite herbs to another recipe to create this savory tomato loaf. For extra flavor, I serve it with a garlic chive spread my family loves. In fact, my sister confiscated all the leftovers at our last gathering! Slices of this moist bread also make great grilled cheese sandwiches. -Sherry Letson, Trinity, Alabama
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1-1/2 pounds) and 1/2 cup spread.
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). In a bowl, combine spread ingredients. Serve with bread.
Nutrition Facts : Calories 166 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 149mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN TOMATO HERB BREAD
Make and share this Italian Tomato Herb Bread recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Heat tomato puree in microwave or on stovetop to 100º F-110ºF. Stir in yeast and sugar; allow to stand 5 minutes. Add onions.
- Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer.
- Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double.
- Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white.
- Bake at 350º F for 40 to 45 minutes. Enjoy!
TOMATO HERB BREAD
This savory bread is great with soups or pasta dishes! The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Bread River Valley" :)
Provided by loof751
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes.
- Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using).
- Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.
Nutrition Facts : Calories 326.7, Fat 11.6, SaturatedFat 3.3, Cholesterol 34.2, Sodium 638.2, Carbohydrate 44.6, Fiber 2.3, Sugar 4.6, Protein 11.3
HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
TOMATO-HERB SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.
Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
GARLIC AND HERB BROILED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler to medium high.
- Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown
TOMATO BREAD SALAD WITH HERBS
Categories Salad Herb Olive Tomato No-Cook Valentine's Day Quick & Easy Summer Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.
TOMATO BREAD
Make and share this Tomato Bread recipe from Food.com.
Provided by skat5762
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Lightly grease large bowl and two loaf pans with olive oil.
- In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
- Combine 3 cups flour with yeast and remaining ingredients.
- Pour in tomato mix and beat 3 minutes.
- Gradually add remaining flour until it holds together enough to turn out on floured surface.
- If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
- Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
- Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
- Cover pans and let rise 45 minutes.
- Preheat oven to 375 F degrees.
- Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
- Bread is done when loaf sounds hollow when thumped with knuckle.
- Tip loaves out immediately onto wire rack to cool.
- *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
Nutrition Facts : Calories 1763.8, Fat 18.1, SaturatedFat 2.6, Sodium 2158.1, Carbohydrate 349, Fiber 14.6, Sugar 32.3, Protein 47.6
HERBED-TOMATO CHEESE BREAD
This rustic-looking loaf is so versatile. Thick slices are great with Sunday breakfast omelets, a salad lunch, a pasta dinner...or even as an appetizer for guests.
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cheeses, baking powder, baking soda and seasonings. In another bowl, whisk the egg, buttermilk, oil and tomato paste. Stir into dry ingredients just until moistened. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 212 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 441mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
ROASTED CHERRY TOMATO AND FRESH HERB BREAD
Categories Bread Herb Tomato Appetizer Bake Christmas Cocktail Party Vinegar Winter Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 25 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.
TOMATO BREAD
I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SUN-DRIED TOMATO-HERB BREAD
Make and share this Sun-Dried Tomato-Herb Bread recipe from Food.com.
Provided by TishT
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the water, honey and yeast.
- Let stand in a warm place until the mixture foams, about 10 minutes.
- Stir in 2 cups of the flour, mixing well with a wooden spoon.
- Let the batter rise in a warm place for 30 minutes.
- Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
- On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
- Place in a lightly oiled bowl.
- Cover.
- Let rise in a warm place for 1 hour.
- Punch down and let rise again for 30 minutes.
- Lightly oil 2 9X5 loaf pans.
- Divide the dough in half, form each half into a loaf and place in the pans.
- Let rise for 20 minutes Preheat the oven at 375 degrees F.
- Bake the loaves for 40 minutes, or until lightly browned.
- Turn out onto wire racks and let cool before slicing.
Nutrition Facts : Calories 184.4, Fat 6.5, SaturatedFat 0.9, Sodium 16.7, Carbohydrate 28.9, Fiber 4.7, Sugar 2, Protein 5.3
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- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
- In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything.
- Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 and 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick.
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