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Roasted Tomato Bread

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Tomatoes are roasted to coax out maximum flavor and sweetness and baked into a loaf of yeast bread with fresh herbs. This incredible Roasted Tomato Bread recipe is guaranteed to be a hit!

roasted tomato bread recipe herb

Homemade Roasted Tomato Herb Bread

Fresh tomatoes.  Roasted until sweet.  Fresh garden herbs.  Combined and kneaded into yeast dough.  Fresh from the oven.  Fragrant and flavorful.  Soft, tender, and delicately chewy.  Perfectly sliceable for your deli-quality sandwiches.

Youd’ better make two loaves while you’re at it because I promise you’ll be so happy you did!

tomato bread recipe herb roasted

This is a “Make a Request!” fulfillment for Carmen Sanchez back in 2013.  She wrote, “I have looked all over the internet to no avail…for a recipe I used to have back in the late 70′s…Herbed Tomato Bread. It was the best!”  Carmen, I don’t know what that particular bread tasted like, but I know what this one tastes like – and you are going to l.o.v.e. it!  I had a lot of fun developing this recipe and am so happy you put in the request!  This is now one of my favorite breads and one that I will make again and again.

The timing was perfect.  My husband I were leaving for our anniversary trip to Astoria Oregon the day after I made this and so I used the leftover bread to make some sandwiches for the drive down.  The fragrance of the bread filled the car within minutes – those freshly roasted tomatoes and garden herbs.  Were weren’t on the road very long before I caved and gobbled that sandwich right up.  This bread is amazing.   I think you could almost slap a piece of cardboard on this bread and it would still taste incredible!   I’m confident you won’t find a better tomato & herb bread anywhere.

tomato bread recipe herb roasted

Roasted Tomato Bread Recipe

Let’s get started!

You can use regular tomatoes for this recipe, but I happened to have some cherry tomatoes on hand that needed to be used, and I actually prefer using them for this bread – they’re ideal for roasting.

Roast the tomatoes, drizzled with 1 tablespoon olive oil, in an oven preheated to 400 degrees F for 10-15 minutes or until they start to blister.

roasting tomatoes in oven

Puree the tomatoes.

pureeing the tomatoes

Combine the flour and salt in the bowl of a stand mixer.

flour in bowl

Combine the water, honey and olive oil in a bowl.

Add the yeast and stir to combine.

yeast in water

Make a well in the flour and add the pureed roasted tomatoes.

Add the water/yeast mixture.

adding liquid to dry ingredients

Get a generous amount of herbs.  You’ll need about 1/4 cup chopped.  I used a variety:  Oregano, basil, marjoram, thyme, dill, sage, rosemary.

fresh herbs

Add the chopped herbs.

adding chopped herbs

Attach a dough hook to the stand mixer and knead on the bread setting/medium for about 8 minutes.  If too sticky, add some flour, a little bit at a time, and continue kneading.  If too stiff and dry, add a little bit of water and continue to knead.

kneading the dough

Remove the dough and form into a ball.  Lightly spray the bowl with olive oil and roll the dough ball around in it.  Loosely cover the bowl with plastic wrap and let it sit in a warm place.

letting the dough ball rise

Let it rise for about an hour or until it is nearly doubled in size.

proofing the dough

Remove the dough and place it on a flat surface. Divide it in half.

turning dough out onto work surface

Form each half into a 8 inch square, about the length of the bread pan.

Starting at the furthest end, roll the dough towards you, tucking it in as you roll it so it’s tight.

rolling the dough

Pinch the seam together.

forming the dough into loaf

Lay the dough seam side down in a greased 9×5 loaf pan.  Make sure the dough is evenly spread in the pan and is touching all sides.

Repeat for the second loaf.

putting dough into loaf pan

Cover loosely with plastic wrap and set it in a warm place to rise.

Let it rise for another 20-30 minutes or until the dough has risen a ways above the bread pan.

letting it rise

Preheat the oven to 350 degrees F.  Place a baking sheet on the bottom rack in the oven and pour two cups of boiling water in it (this will create a nice steam bath for the bread while its baking for optimal rise and texture.)  Place the loaf pans on the rack just above it and bake for it 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.

freshly baked loaf

Remove the bread from the oven and transfer to a wire rack to cool before slicing.

fresh loaf cooling

Slice your bread and enjoy!

I promise you will!

roasted tomato herb bread recipe

Another great way to use this bread:  Cube and toast the bread to make delicious salad croutons!

tomato bread recipe herb roasted

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tomato bread recipe roasted herb italian yeast

Roasted Tomato Bread

Tomatoes are roasted to coax out maximum flavor and sweetness and then paired with fresh herbs to make a truly unforgettable loaf of bread!
5 from 23 votes
Prep Time 20 minutes
Cook Time 40 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 32

Ingredients
 
 

  • 2 cups cherry tomatoes or quartered Roma tomatoes
  • Optional: For enhanced tomato flavor add 1/4 cup sun-dried tomatoes in oil , drained and chopped
  • 1 tablespoon extra virgin olive oil
  • 2 1/4 teaspoons instant yeast (e.g. SAF Instant)
  • 3/4 cup lukewarm water (be sure it's not too warm)
  • 2 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 6 cups all-purpose flour , or more or less as needed (the amount will depend on how much liquid remains in the tomatoes after roasting and blending them)
  • 2 teaspoons salt
  • 1/4 cup chopped mixed fresh Italian herbs (e.g., rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley)

Instructions
 

  • To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.
    Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.
  • Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium ("2" on a stand mixer). The dough will still be a little sticky and tacky. If it's too wet, add a little more flour until you get a workable consistency. Remove the dough from the bowl and roll into a ball.
    Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven (not too hot) for about an hour, until doubled in size.
  • Remove the dough and place it on a flat surface. Divide it in half. Form each half into an 8-inch square about 1 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 9×5 inch loaf pan and gently shake the dough until all four sides touch the edges of the pan. Repeat with the other half. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes.
  • Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the loaf pans above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the loaf pans. 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 completely before slicing.
    Makes two 9×5 inch loaves.

Nutrition

Calories: 128kcalCarbohydrates: 24gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 294mgPotassium: 81mgFiber: 1gSugar: 3gVitamin A: 170IUVitamin C: 6mgCalcium: 8mgIron: 1mg
Course bread
Tried this recipe?Let us know how it was!

 Originally published on The Daring Gourmet July 29, 2013

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 23 votes (13 ratings without comment)

66 Comments

  1. If you roast and purée the two cups of tomatoes, what is the exact cup measurement of puréed tomato you should have for the recipe? So many people are having trouble with this because of the water content that that could help. I have no fresh tomatoes so am starting with canned fire roasted that I drained and then puréed. I will add a little tomato paste as someone else did to thicken a bit. Should I start with 1 1/2 cups of this or should it be the full two cups of puréed tomato. Thank you for any help. Can’t wait to try this.

    1. Hi Cookie, I haven’t measured the amount of pureed tomato. Because the amount of liquid left in the roasted tomatoes will vary depending on the variety used, roasting time, etc, the amount of flour given is a guideline (e.g. start with a little less and then add more as needed to get the right consistency). I haven’t made this using pre-cooked/canned tomatoes so I can’t say for sure about the amount. You’ll need quite a bit less than the 2 cups of raw cherry or diced tomatoes though because those take up more volume. I would drain the canned tomatoes and use around 2/3 cup of the canned diced tomatoes.