Tomato And Garlic Soda Bread Recipes

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TOMATO GARLIC BREAD

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5



Tomato Garlic Bread image

Steps:

  • Preheat the oven to 400 degrees F.
  • Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
  • While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
  • Sprinkle with course salt, then cut into 4 pieces.

1 large country rustic baguette
2 tablespoons olive oil
1 clove garlic
1 large tomato
2 teaspoons course sea salt

TOMATO-GARLIC BREAD

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 5



Tomato-Garlic Bread image

Steps:

  • Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.

split baguette
3 tablespoons olive oil
1 finely chopped galic clove
pinch of salt
slice of tomato

SUN-DRIED TOMATO GARLIC BREAD

This fast bread recipe tastes terrific with a variety of main courses. It comes together in minutes and is easy enough for a weekday, but special enough for a weekend meal with guests. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5



Sun-Dried Tomato Garlic Bread image

Steps:

  • In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

Nutrition Facts : Calories 189 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 332mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

1/4 cup butter, softened
1/4 cup grated Parmesan cheese
2 tablespoons chopped oil-packed sun-dried tomatoes
1 to 2 garlic cloves, minced
1/2 loaf Italian bread, halved lengthwise

ONION & GARLIC SODA BREAD

This is one of my favorite recipes for soda bread. It's versatile-you can do endless sweet or savory variations. I serve it sliced alongside assorted spreads and cheeses. -Theresa Vujosevic, Hamburg, New Jersey For a savory Irish bread: Omit Sugar and Raisin and replace with 1 medium onion, 5 gloves of garlic (chopped and sauteed until translucent). Let mixture cool and add into dough mixture prior to adding wet ingredients. Another Savory Choice: Again omit sugar and rais

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 pieces).

Number Of Ingredients 9



Onion & Garlic Soda Bread image

Steps:

  • Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

1 tablespoon olive oil
1 medium onion, chopped
5 garlic cloves, minced
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup cold butter, cubed
1 large egg, room temperature
1-1/2 cups buttermilk

TOMATO AND GARLIC BREAD SOUP

I'm always on the lookout for tomato soups that aren't creamy or pureed (like the canned kind). This is a nice savory brothy tomato soup with yummy garlicky croutons. From Gramercy Tavern in NYC.

Provided by Muffin Goddess

Categories     Onions

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12



Tomato and Garlic Bread Soup image

Steps:

  • GARLIC BREAD CROUTONS:.
  • Preheat oven to 300ºF. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside.
  • TOMATO SOUP (can be started while croutons are baking):
  • In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and sauté for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper.
  • Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.

Nutrition Facts : Calories 562.5, Fat 31.2, SaturatedFat 6.6, Cholesterol 20.6, Sodium 860.6, Carbohydrate 52.1, Fiber 5.5, Sugar 16.4, Protein 20.8

1/2 cup extra virgin olive oil
9 garlic cloves, minced (fresh is best)
8 ounces crusty white sourdough bread, in 1-inch cubes
2 tablespoons extra virgin olive oil
3 large onions, finely chopped
8 cups chicken stock (canned chicken broth is okay)
2 (28 ounce) cans peeled plum tomatoes, drained and coarsely crushed
1/2 cup parmesan cheese, freshly grated
salt, to taste
fresh ground pepper, to taste
1/4 cup fresh basil, thinly sliced (garnish)
1/4 cup parmesan cheese, shaved (garnish)

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD

An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.

Provided by SPICYGIRL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 4h20m

Yield 6

Number Of Ingredients 10



No-Knead Sun-dried Tomato Garlic Basil Bread image

Steps:

  • Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
  • Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
  • Dust a baking sheet with cornmeal.
  • Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until loaf is golden brown, about 30 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 52.7 g, Fat 3.1 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 679.7 mg, Sugar 1.9 g

3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon white sugar
1 ¼ cups warm water
1 tablespoon olive oil
1 tablespoon cornmeal, or more as needed
½ cup chopped dry-pack sun-dried tomatoes
1 tablespoon dried basil
2 cloves garlic, minced

SUNDRIED TOMATO SODA BREAD BAPS

These craggy bread buns use bicarbonate of soda instead of yeast - serve with plenty of butter or top with soft cheese

Provided by Sara Buenfeld

Categories     Side dish

Time 40m

Number Of Ingredients 8



Sundried tomato soda bread baps image

Steps:

  • Heat oven to 200C/180C fan/gas 6 and dust a baking tray with flour. Mix the flours, oats, bicarbonate of soda, 1 tsp salt and thyme in a bowl, then rub in the butter.
  • Add the tomatoes, pour in the buttermilk and mix quickly with the blade of a knife to make a wet dough. Tip onto a floured work surface, then cut evenly into 6 and, with floured hands, shape to make rounds. Handle the dough as little as possible - not just because it is sticky, but to make sure the texture stays light. Arrange, spaced apart, on the baking tray and mark a cross in the tops with a floured knife.
  • Bake for 20-25 mins until the bases of the baps are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool. To freeze, pack the cooled baps into a rigid container. Thaw at room temperature for 3 hrs.

Nutrition Facts : Calories 492 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

250g plain white flour , plus extra for dusting
250g seed & grain bread flour
100g porridge oat
1 tsp bicarbonate of soda
1 tsp dried thyme
25g butter
85g sundried tomato (from a jar), roughly chopped
475ml buttermilk

TOMATO AND GARLIC SODA BREAD

Categories     Bread     Tomato     Side     Bake     Vegetarian     High Fiber     Healthy

Yield loaf 1

Number Of Ingredients 6



TOMATO AND GARLIC SODA BREAD image

Steps:

  • Preheat the oven to 350 degrees. In a small bowl combine the sun-dried tomatoes, garlic, black pepper and buttermilk. In a large bowl combine the flour and baking soda. Add the tomatoes and buttermilk mixture to the flour. Stir gently with a fork until combined enough to knead. Knead just until smooth. Form into a smooth, slightly flattened, ball. Place on a baking sheet and slice an X in the top. Bake for 30-45 minutes or until the loaf sounds hollow when tapped on the bottom. Allow to cool for 30 minutes before slicing.

2/3 cup minced sun-dried tomatoes with olive oil
3-4 cloves garlic, pressed
1 tsp ground black pepper
1 1/2 cups buttermilk
4 cups whole wheat flour
1 heaping tablespoon baking soda

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