If you are looking for a bread that bursts with flavor and carries the warmth of fragrant herbs mixed with rich tomato goodness, you’ll absolutely adore this Herbed Tomato Bread Recipe. It’s a wonderful homemade bread that combines the tangy brightness of canned crushed tomatoes with the comforting earthiness of dried basil and oregano. The texture is beautifully moist and dense, perfect for sandwiches or alongside your favorite soups. Every slice offers a mouthwatering balance of savory herbs and vibrant tomato flavor that makes this loaf stand out from ordinary breads. Trust me, this Herbed Tomato Bread Recipe will quickly become a staple in your kitchen and your heart.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the deep flavors that come from a carefully chosen handful of ingredients. Each element plays a vital role in creating not just the taste but also the perfect texture and gorgeous color of this bread.
- Olive oil: Scant 1/4 cup (50-60ml) adds moistness and a subtle fruity richness that complements the tomato and herbs.
- Milk or sugar-free soy milk: 2 tablespoons (30ml) to give the bread tenderness without overwhelming the flavors.
- Canned crushed tomatoes: 12.35 fl oz (365ml) brings that juicy tomato essence and moisture for the bread’s signature taste.
- Tomato concentrate: 2 tablespoons (30ml) intensifies the tomato flavor, making it vibrant and bold.
- Dark soy sauce: 1 tablespoon gives a touch of umami depth and a subtle savory note.
- All-purpose flour: 1.5 cups (175g) provides structure and a fine crumb texture.
- Wholemeal flour: 1 and 2/3 cups (200g) adds nuttiness and heartiness to balance the moistness perfectly.
- Baking powder: ¾ teaspoon helps the bread rise gently, giving it a lovely lightness.
- Baking soda: ¼ teaspoon works alongside the baking powder to achieve that ideal crumb.
- Salt: ½ teaspoon enhances all the other flavors with just the right seasoning.
- Dried basil: 1 tablespoon infuses the loaf with aromatic Italian herb notes that sing with tomato.
- Dried oregano: ½ teaspoon complements the basil and adds a slightly peppery, aromatic kick.
- Dried garlic powder: 1.5 teaspoons brings a gentle savory warmth that’s irresistible.
- Dried onion powder: 1 teaspoon rounds out the profile with its mild sweetness and depth.
How to Make Herbed Tomato Bread Recipe
Step 1: Preheat and Mix Dry Ingredients
Start by preheating your oven to 390ºF (200ºC). While it warms up, gather all your dry ingredients—flours, baking powder, baking soda, salt, and the enticing blend of dried herbs and spices—then mix them thoroughly in a bowl. Getting this step right ensures the herbs and leavening agents are evenly dispersed for consistent flavor and good rise.
Step 2: Whisk Wet Ingredients Together
In a separate bowl, combine the wet ingredients: olive oil, milk (or your preferred non-dairy milk), canned crushed tomatoes, tomato concentrate, and dark soy sauce. Whisk them until you have a smooth, uniform mixture. This combination is where the magic happens, delivering moisture and a deeply savory tomato base that brings this bread to life.
Step 3: Combine Wet and Dry Mixtures
Pour your wet mixture into the bowl with the dry ingredients and stir vigorously. The dough will turn out very wet and sticky, which is perfect and exactly what you want for this Herbed Tomato Bread Recipe. Mixing well ensures every bit of herb and tomato flavor gets evenly carried through the dough.
Step 4: Prepare the Loaf Pan
Grease a loaf pan generously with olive oil or margarine to prevent sticking. This little extra step means your bread will come out cleanly after baking without sacrificing any crusty goodness that makes homemade bread so delightful.
Step 5: Transfer and Smooth the Dough
Tip your sticky tomato-herb dough into the greased pan, then use a wooden spoon to smooth the surface flat and push the dough firmly into the corners. This helps the loaf bake evenly and retain a lovely, uniform shape once it cools.
Step 6: Bake the Bread
Place the loaf pan on a lower third shelf in your preheated oven and bake for about 35 minutes. Keep an eye on it—check doneness by inserting a skewer or toothpick into the center after 35 minutes. If wet dough sticks to it, bake in five-minute increments until fully cooked.
Step 7: Cool Properly
Remove your loaf from the oven and allow it to cool in the pan, covered gently with a damp kitchen towel or clean cloth. This final resting step helps the bread settle and keeps the crust from becoming too hard while cooling.
How to Serve Herbed Tomato Bread Recipe
Garnishes
This bread is a savory delight on its own, but you can elevate every slice with a slather of herb-infused butter or a drizzle of extra virgin olive oil. Freshly torn basil or oregano leaves sprinkled on top add a beautiful fresh aroma and a pop of color that invites you to dig right in.
Side Dishes
Herbed Tomato Bread pairs wonderfully with comforting sides like a warm bowl of minestrone or tomato basil soup. It also makes an excellent accompaniment to a fresh garden salad or roasted vegetables, bringing out the rich herbal and tomato notes in the bread.
Creative Ways to Present
Slice it thick for hearty sandwiches layered with mozzarella, roasted vegetables, or grilled chicken. You can also cube the bread to make savory croutons, perfect for salads or soups. Another fun idea is to toast the slices lightly and top them with creamy ricotta and sun-dried tomatoes for a delectable snack or appetizer.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your leftover Herbed Tomato Bread tightly in plastic wrap or place it inside an airtight container. It will stay fresh at room temperature for up to two days, maintaining its moist texture and rich flavor.
Freezing
This bread freezes beautifully! Slice it before freezing so you can grab exactly the number of slices you need. Place the slices in a freezer-safe bag, removing as much air as possible. Frozen, it will keep well for up to three months, ready whenever you want a quick taste of those herby tomato vibes.
Reheating
To refresh the bread’s softness and warm up its fragrant herbed aroma, toast slices lightly or warm them in a preheated oven at 350ºF (175ºC) for about 10 minutes wrapped in foil. This restores moisture and gives that freshly-baked feel.
FAQs
Can I use fresh tomatoes instead of canned crushed tomatoes?
While fresh tomatoes are delicious, they contain more water and less concentrated flavor. For this Herbed Tomato Bread Recipe, canned crushed tomatoes give you consistent moisture and that lovely rich tomato taste, so it’s best to stick with them for optimal results.
Is it possible to make this bread gluten-free?
You could experiment with gluten-free flour blends, but keep in mind the texture and rise might differ compared to using all-purpose and wholemeal flours. Adjusting baking powder and baking soda quantities may also be necessary for the best loaf.
What herbs can I substitute if I don’t have basil or oregano?
Thyme, rosemary, or even herbes de Provence can work well in this recipe. These herbs will give the bread a slightly different but still wonderfully fragrant and savory profile.
Can I add cheese to the Herbed Tomato Bread Recipe?
Absolutely! Adding a half cup of grated parmesan or cheddar to the dough can enrich the bread with a lovely cheesy undertone that pairs beautifully with the herbs and tomato flavors.
How long does the bread keep fresh without refrigeration?
Stored properly in a cool, dry place wrapped in foil or in an airtight container, the bread will stay fresh for about two days. Beyond that, refrigeration or freezing is recommended to maintain its taste and texture.
Final Thoughts
There’s something truly special about baking bread that is both flavorful and comforting, and this Herbed Tomato Bread Recipe does just that with every slice. It’s simple enough for a weekday bake yet impressive enough to share with friends or family as part of a cozy meal. I hope you enjoy making and savoring this delightful loaf as much as I do – it’s a heartfelt way to bring warmth and deliciousness right to your table.
PrintHerbed Tomato Bread Recipe
A savory herbed tomato bread that combines the freshness of crushed tomatoes with aromatic dried herbs and spices, baked to perfection for a moist, flavorful loaf. This bread is perfect for sandwiches, toasting, or serving alongside soups and salads.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- Scant 1/4 cup (50-60ml) olive oil
- 2 tablespoons (30ml) milk or sugar-free soy milk/non-dairy milk
- 12.35 fl oz (365ml) canned crushed tomatoes
- 2 tablespoons (30ml) tomato concentrate
- 1 tablespoon dark soy sauce
Dry Ingredients
- 1.5 cups (175g) all-purpose flour
- 1 and 2/3 cups (200g) wholemeal flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1.5 teaspoons dried garlic powder
- 1 teaspoon dried onion powder
Instructions
- Preheat and prepare dry ingredients: Preheat the oven to 390ºF (200ºC). In a mixing bowl, combine all the dry ingredients thoroughly, including flours, baking powder, baking soda, salt, and dried herbs and spices.
- Mix wet ingredients: In a separate bowl, whisk together the olive oil, milk or non-dairy milk, crushed tomatoes, tomato concentrate, and dark soy sauce until fully combined.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir well until fully blended. The dough will be wet and sticky in consistency.
- Prepare the loaf pan: Grease a loaf pan lightly with olive oil or margarine to prevent sticking.
- Transfer dough to pan: Spoon the sticky dough into the greased loaf pan. Use a wooden spoon to smooth the surface and press the dough evenly into the corners for uniform baking.
- Bake the bread: Place the loaf pan on the lower third rack of the preheated oven and bake for 35 minutes.
- Check doneness: Insert a skewer into the center of the bread. If wet dough sticks to it, continue baking in 5-minute increments until the skewer comes out clean.
- Cool the bread: Remove the bread from the oven and allow it to cool in the loaf pan. Cover with a damp kitchen towel or clean cloth to retain moisture as it cools.
Notes
- The dough is intentionally wet and sticky; avoid adding extra flour to preserve moisture.
- Using non-dairy milk such as soy milk keeps this bread suitable for dairy-sensitive individuals.
- Ensure the bread is fully baked by performing the skewer test to avoid undercooked centers.
- For a stronger tomato flavor, use high-quality canned crushed tomatoes and tomato concentrate.
- Leftover bread can be stored wrapped in foil or an airtight container for up to 3 days.
