Best Tomato Herb Bread Recipes

MEDITERRANEAN TUNA SALAD ON GRILLED TOMATO HERB BREAD

Steps:

• In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
• In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
• Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
• When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.

ITALIAN TOMATO HERB BREAD

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

Steps:

• In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

TOMATO HERB BREAD

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.

ROASTED CHERRY TOMATO AND FRESH HERB BREAD

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.

SUN-DRIED TOMATO-HERB BREAD

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.

TOMATO-HERB BREAD AND OLIVE-RICOTTA SPREAD TEA SANDWICHES

Steps:

• For the Tomato Herb Bread: Preheat the oven to 350 degrees F. Lightly grease a 4 by 8-inch loaf pan and set aside. Into a large bowl, sift together the flour, baking powder, salt, and baking soda. In a small bowl, whisk together the buttermilk, eggs, sugar, and oil. Add to the dry ingredients and whisk to combine. Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic. Add the cheese and stir to combine. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool for 10 minutes in the pan. Turn out onto a wire rack to cool completely before slicing. Cut the ends from the Tomato-Herb Bread and discard or reserve for another use. Cut the remaining loaf into 16 thin slices. For the Ricotta Herb Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth. Add the olives and pulse to blend. Adjust seasoning, to taste. Spread the ricotta mixture evenly over 8 bread slices. Spread several spinach leaves across the filling in 1 layer. Add cold cuts. Top with remaining bread and press to seal. Cut each sandwich in half diagonally. Serve.

TOMATO-HERB BREAD SALAD

Steps:

• In a large bowl, combine the tomatoes, celery, scallions, lemon zest, garlic, basil, parsley and mint. Add the olive oil, white-wine vinegar, salt and pepper and mix well.
• Slice the bread in half lengthwise. Pour on enough water to completely moisten the bread. Let stand for 10 minutes. Squeeze out excess water. Finely chop the bread and toss it in the salad. Season with additional salt and pepper if needed. Serve at room temperature.