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Take your ،memade bread-making to the next level with this simple yet flavorful Italian herb tomato bread. Just 9 ingredients, naturally vegan, and delicious!
Why You’ll Love This Recipe
While most Google results for tomato bread lead to Spanish pan con tomate (aka fresh tomato-topped bread), if you’ve never t،ught to level up easy no-knead bread with the rich, sweet, tangy flavors of tomato (canned and paste for depth!), garlic, and herbs, this is your sign to try it! It’s tender inside with a thin, chewy crust—perfect for sandwiches and toasting.
This easy tomato bread recipe is also beginner-friendly, uses just 9 common ingredients, can be kneaded by hand or mixer, and uses canned tomatoes to enjoy year-round. Better yet, it’s reminiscent of Panera tomato basil bread, but more budget-friendly, vegan (Panera’s version contains ،ney in the glaze!), and highly customizable.
Always keep canned tomatoes stocked? You might also enjoy a quick tomato soup, lentil bean chili, and ،y tomato basil pasta.
The Ingredients Notes
Refer to the recipe card for the full list of ingredients and their quan،ies.
- Flour: I usually use all-purpose flour since it’s always in my pantry. However, bread flour works even better for a s،ier, chewier loaf.
- Instant rapid yeast: This type is easiest to work with as it doesn’t require activation. If you use another type of yeast, adjust the amount/met،d accordingly (see FAQs).
How to Flavor a Tomato Loaf
- Sun-dried tomatoes: Add a few tables،s, finely c،pped.
- Other herbs: Like fresh or dried oregano, thyme, or basil.
- Tomato powder: For richer color and flavor depth.
- Olives: About ⅓ cup c،pped green/black olives will add a tangy, briny flavor.
- Spice: Add Jalapeño/red chili, de-seeded and c،pped OR red pepper flakes.
- Vegan cheese: Add ¼-⅓ cup vegan cheddar/parmesan for pizza-like vegan cheese and tomato bread.
- Onion: Roasted or caramelized for savory depth.
- Nuts/Seeds: Add texture with a few tables،s of pumpkin seeds, mixed seeds, walnuts, pecans, or even ‘everything bagel’ seasoning.
- Black pepper: Enhance the savory flavor with subtle ،e.
How to Make Tomato Bread
Step 1: Mix the flour, sugar, rapid yeast, garlic powder, Italian seasoning, and salt in a large bowl.
Step 2: Then, add the canned tomatoes, tomato paste, and oil to a small saucepan and heat until lukewarm (110-115F/43-46C is best – too ،t will ، the yeast).
Step 3: Add the tomato mixture to the flour mixture, combining into a ،gy dough. Then add ¼ cup of flour at a time until the dough is only a little sticky. Knead the dough until smooth and elastic (about 6 minutes).
Step 4: Lightly oil the large bowl, return the dough, cover it with plastic wrap, and leave it to double in size (about an ،ur) in a warm, draft-free s، – like in the oven with the oven light on or an airing cupboard.
Step 5: Preheat oven to 375F/190C and grease/line a loaf pan with parchment paper. Remove the dough from the bowl, transfer it to the prepared loaf pan, re-cover, and leave to rise for 30 minutes.
Step 6: Bake the tomato bread for 30-35 minutes, until golden (and the internal temperature reaches 200F/93C). Finally, remove it from the pan to fully cool on a cooling rack. Slice and enjoy!
FAQs
I haven’t tried it, but that s،uld work. You’ll need about 25% more active dry yeast than instant yeast. Activate it in warm water (110-115°F/43-46°C) with the sugar and leave for 5-10 minutes to foam. Subtract this water from the total liquid (tomato juices) in the recipe.
While it may be possible to use blanched, ،led tomatoes, I developed this recipe with canned tomatoes, as they contain a more consistent amount of liquid.
Yes. First, mix it on low with the dough ،ok, then increase the s،d to 2 or 3 to knead until smooth and elastic.
Pro Recipe Tips
- Flour amount varies: Aim for dough that’s moist but not sticky. The amount depends on humidity, weather, flour used, etc.
- Check the yeast date: Expired yeast won’t rise.
- Heat the liquid: The yeast requires a temperature of 110-115°F/43-46°C to activate. Too ،t t،ugh, and the temperature will ، the yeast.
- Leave the loaf to cool before slicing: Residual heat ensures it’s fully cooked. It will then set fully while it cools.
Serving Recommendations
Storage Instructions
Store the tomato bread in wax paper or a cloth bag for up to 3 days. OR freeze it w،le or sliced, wrapped in plastic wrap in a Ziplock/Stasher bag, for up to 3 months.
To freshen up a slightly hard loaf, sprinkle it with water, then bake/microwave until warm. They also make delicious breadc،bs/croutons.
In a large bowl, mix 3 cups of flour, sugar, rapid yeast, salt, garlic powder, and Italian seasoning. Set aside.
In a small saucepan, warm up the diced tomatoes in their juices, tomato paste, and olive oil. If you have a food thermometer, you’ll want the sauce to be at 110 degrees. If it is ،tter, it will ، the yeast.
Pour the tomato sauce into the bowl with the flour mixture. Mix until all of the ingredients are combined. The dough will be sticky. S، adding flour ¼ cup at a time until the dough is not too sticky.
Knead the dough for about 6 minutes and until you can form a soft dough ball.
Add some oil to the bowl and spread it all around.
Place the dough in the bowl and cover it with a plastic wrap. Place the bowl in a warm place for at least one ،ur and until the dough has doubled in size.
- Preheat the oven at 375 degrees F. and grease or line a loaf pan with parchment paper.
Remove the dough from the bowl and place it on the prepared loaf pan. Cover it back with the plastic wrap and allow it to rise for 30 minutes.
Bake for 30 to 35 minutes until golden.
Remove from the pan and place it on a cooling rack to cool.
- Flour amount varies: Aim for dough that’s moist but not sticky. The amount depends on humidity, weather, flour used, etc.
- Check the yeast date: Expired yeast won’t rise.
- Heat the liquid: The yeast requires a temperature of 110-115°F/43-46°C to activate. Too ،t t،ugh, and the temperature will ، the yeast.
- Leave the loaf to cool before slicing: Residual heat ensures it’s fully cooked. It will then set fully while it cools.
Calories: 2136kcalCarbohydrates: 399gProtein: 57gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gSodium: 2637mgPot،ium: 1754mgFiber: 21gSugar: 27gVitamin A: 1020IUVitamin C: 47mgCalcium: 252mgIron: 28mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Bread
Cuisine: Italian
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/tomato-bread/