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Bread & Cookies >  Tomato Bread >

 

Tomato Bread

• 2 1/2 C wheat flour

• 1 TBS baking powder

• 1 pinch baking soda

• 1 tsp. salt (optional)

• 1 tsp. garlic powder

• 1 tsp. fresh oregano, crushed

• 1 tsp. fresh basil, chopped

• 1/2 C mozzarella cheese, shredded

• 1/4 C parmesan cheese, grated

• 1 1/2 C fresh tomatoes, peeled & chopped

• 1/3 to 1/2 C milk

• 2 eggs

• 1/4 C vegetable oil

Preheat oven to 350-degrees F. Peel tomatoes, reserving liquid in a large measuring cup. Add milk to tomato liquid; enough to measure 2/3 C. In a bowl, mix dry ingredients together with tomato liquid. Add eggs, cheeses and oil. Mix well. Pour batter into a well-greased 4x8 inch loaf pan. Bake for about one hour, covering with foil if bread begins to brown too quickly. Allow the bread to cool in baking pan for about ten minutes before removing to a rack or slicing. Wrap the bread with plastic wrap or foil and refrigerate unused portions. Tomato Bread also freezes well.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

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