Tomato Cumin Bread Recipes

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BREAD WITH TOMATO: PAN CON TOMATE



Bread with Tomato: Pan Con Tomate image

Provided by Melissa d'Arabian : Food Network

Time 11m

Yield 20 toasts

Number Of Ingredients 6

1/2 French baguette
4 tablespoons olive oil, plus more for drizzling
5 thin slices ham
2 Roma tomatoes
2 cloves garlic, peeled
Kosher salt

Steps:

  • Preheat the grill. Slice the bread at an angle into 20 thin pieces. Using 3 tablespoons olive oil, brush both sides of each slice of bread. Place the bread slices on the hot grill and toast, about 2 minutes on each side, or until golden.
  • Cut each slice of ham in quarters. In a small saute pan, add the remaining tablespoon olive oil and cook the ham until crispy. Remove the ham to a paper towel to remove the excess oil.
  • While the bread is still warm, rub a clove of garlic on each slice of bread. Cut the top off the tomatoes and rub the tomato on the slices of bread. Drizzle olive oil on each piece and sprinkle with kosher salt. Top with a piece of ham.

TOMATO-GARLIC BREAD



Tomato-Garlic Bread image

This bread goes great with any Italian or Mediterranean meal. I've also cut the bread into smaller pieces and served it as an appetizer.

Provided by Ali

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 35m

Yield 6

Number Of Ingredients 9

4 large fresh tomatoes, coarsely chopped
2 cloves garlic, minced
¼ teaspoon salt
⅓ lemon, zested
1 teaspoon brown sugar
1 loaf ciabatta bread, split in half horizontally
⅓ lemon, juiced
2 tablespoons olive oil
black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan over medium heat, stir together tomatoes, garlic, salt, lemon zest, and brown sugar. Cook, stirring constantly, until tomatoes release their juices, about 5 minutes. Reduce heat to low.
  • Cut each half of ciabatta into 2 or 3 pieces. Place cut-side up on a baking sheet, and bake in preheated oven until golden brown.
  • Meanwhile, stir lemon juice, olive oil, and pepper into the tomato mixture. Cook, uncovered, over medium heat until mixture is thick, about 6 to 8 minutes. Remove from heat, and spread tomato sauce over sliced bread. Serve hot.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 44.1 g, Fat 7.4 g, Fiber 3.6 g, Protein 7.8 g, SaturatedFat 1.3 g, Sodium 545.8 mg, Sugar 4.6 g

TOMATO BREAD I



Tomato Bread I image

This is a bread that is a joy to make and eat.

Provided by Jerry La Cross

Categories     Bread     Yeast Bread Recipes

Yield 24

Number Of Ingredients 11

1 cup tomato juice
1 cup water
1 (.25 ounce) package instant yeast
¼ cup vegetable oil
⅓ cup honey
¼ cup chopped fresh parsley
¼ cup chopped green onions
2 cloves garlic
1 carrot, shredded
1 teaspoon salt
6 cups bread flour

Steps:

  • In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
  • Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
  • Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
  • Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 4.9 g, Fat 2.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 100.9 mg, Sugar 4.4 g

TOMATO BREAD



Tomato Bread image

I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices).

Number Of Ingredients 11

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups tomato or V8 juice
1/2 cup tomato sauce
2 tablespoons olive oil

Steps:

  • In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CUMIN ROASTED TOMATOES



Cumin Roasted Tomatoes image

Roast sweet cherry tomatoes with smoky cumin for a no-fuss side dish that's ready in just a little over half an hour.

Provided by Inspired Taste

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 5

2 pints (4 cups) cherry tomatoes
2 cloves garlic, sliced
1 teaspoon ground cumin
2 tablespoons olive oil
Dash salt and pepper

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
  • In large bowl, toss all ingredients. Spread tomatoes in single layer on cookie sheet.
  • Roast 25 to 30 minutes or until tomatoes begin to split and brown.

Nutrition Facts : ServingSize 1 Serving

BAKED TOMATOES WITH CRUSTY BREAD



Baked Tomatoes with Crusty Bread image

The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff, for the topping. You will get enormous pleasure from serving people this dish.

Provided by Edna Lewis

Categories     Onion     Tomato     Side     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 (side dish) servings

Number Of Ingredients 9

3 (28-ounce) cans whole tomatoes in juice
3/4 stick unsalted butter, divided
2 medium onions, chopped
2 garlic cloves, finely chopped
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon dried thyme
1 tablespoon packed light brown sugar, or to taste
8 (1/4-inch-thick) slices good-quality white sandwich bread such as a pullman loaf

Steps:

  • Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
  • Drain tomatoes, reserving 1 cup juice, then chop.
  • Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
  • Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
  • Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
  • Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.

TOMATO-CUMIN BREAD



Tomato-Cumin Bread image

Provided by Molly O'Neill

Categories     side dish

Time 1h45m

Yield Twelve servings

Number Of Ingredients 7

3 1/4 cups plus 2 tablespoons all-purpose flour
3 teaspoons kosher salt
1 1/2 cups water
1/2 cup unsalted butter, softened
6 oil-packed sun-dried tomatoes, well drained
1/2 teaspoon cumin seeds
Freshly ground pepper to taste

Steps:

  • Combine the flour and 1 1/2 teaspoons of salt in a mixing bowl, add the water, and stir until mixture forms a dough. Turn out onto a lightly floured surface and knead until smooth. Place in a clean bowl, cover, and let stand 1 hour.
  • Meanwhile, puree the butter, 1 1/2 teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor. Set aside.
  • Divide the dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but 1 piece with plastic wrap; do not stack. Roll 1 piece of the dough into a 5 1/2- to 6-inch circle. Spread with a rounded 1/2 teaspoon of the tomato butter. (Leftover butter can be frozen.)
  • Roll the dough up tightly, making a long, ropelike strip. Starting at one end, tightly coil the strip like a pinwheel, and press the other end onto the outer edge to make an even round. Gently flatten with your palm, then roll the dough back into a 5 1/2-inch circle. Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
  • Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook the breads until browned and cooked through, about 1 1/2 to 2 minutes per side. Cut into quarters and serve hot.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 0 grams

TOMATO CUMIN BREAD



Tomato Cumin Bread image

Provided by Molly O'Neill

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

3 1/4 cups plus 2 tablespoons all-purpose flour
3 teaspoons kosher salt
1 1/2 cups water
1/4 pound unsalted butter, softened
6 oil-packed sun-dried tomatoes, well drained
1/2 teaspoon cumin seeds
Freshly ground pepper to taste

Steps:

  • Combine the flour and 1 1/2 teaspoons of the salt in a bowl, add the water and stir until the mixture forms a dough. Turn out onto a lightly floured surface and knead on a lightly floured surface until smooth. Place in a clean bowl, cover and let stand 1 hour.
  • Meanwhile, puree the butter, the remaining salt, the tomatoes, the cumin seeds and pepper in a food processor. Set aside.
  • Divide dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but one piece with plastic wrap and set aside -- do not stack. Roll out the remaining piece into a 5 1/2-inch circle. Spread with a rounded half-teaspoon of the butter mixture.
  • Roll up tightly, like a jelly roll, making a long strip. Starting at one end, tightly coil the strip, like a pinwheel. Repeat with the remaining dough, refrigerating the finished ones on a baking sheet lined with parchment if your kitchen is warm.
  • Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook breads until browned and cooked through, about 1 1/2 to 2 minutes per side. Cut into quarters and serve hot.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 0 grams

TOMATO GARLIC BREAD



Tomato Garlic Bread image

Provided by Michael Symon : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 large country rustic baguette
2 tablespoons olive oil
1 clove garlic
1 large tomato
2 teaspoons course sea salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
  • While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
  • Sprinkle with course salt, then cut into 4 pieces.

CUMIN BREAD



Cumin Bread image

Everyone loves this bread. I found the recipe on CompuServe back in 1990. The directions are long and detailed, but worth every moment of your time. In the words of original poster, this recipe yields "a superb, chewy, aromatic bread with orange and cumin teasing the taste buds." Note: The dough is sticky and heavy, so you will want to use a heavy-duty mixing machine rather than mixing and kneading completely by hand. For the same reason, beginner bread bakers might want to invite an experienced friend to their kitchen the first time they make this recipe.

Provided by Pinch of Salt

Categories     Yeast Breads

Time 3h

Yield 1 loaf, 20 serving(s)

Number Of Ingredients 13

1 cup milk
1/2 cup honey
6 tablespoons canola oil (or other light oil)
2 teaspoons salt
1 tablespoon cumin seed
1 1/2 tablespoons dry yeast
1/4 cup warm water
1/2 teaspoon sugar
1 cup orange juice
3 cups unbleached white flour
1 1/2 cups whole wheat flour (stone ground is preferred)
1 1/2 cups rye flour
white flour, for kneading

Steps:

  • Scald the milk. Add honey, oil, salt and cumin seed. Add orange juice (it will curdle) and cool to lukewarm.
  • In mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
  • Add milk/juice mixture. Add 3 cups unbleached white flour in 1/2 cup increments and beat at medium speed for 2 minutes.
  • Mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). You are waiting for a shaggy mass that pulls away from sides of bowl.
  • Resting: Now turn off the machine and clean up your mess. Oil the bowl for the first rising. Call your mother. Play with the cat. (It's hard to break stride at this point but it's a crucial step.) You want the flours to absorb maximum moisture. Run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
  • Kneading: Machine knead for 8 minutes. Push and shove the dough into the hook, always keeping dough involved. Stay alert or you'll lose the paddle and your hand. Frequent finger sprinkles of unbleached white flour keep the stickiness in control. Don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
  • Turn dough out to a lightly floured counter space. Hand knead until you are satisfied with the dough.
  • First rise: Lightly oil a bowl, turn the dough in it and cover with plastic wrap. Allow the dough to rise until it is at least doubled.
  • Prepare for baking: Place a baking stone (or clay tiles that can be used for bread baking) in your oven. Turn on oven to 400.
  • Shape the loaf: Turn out to a floured counter top and knead out any air bubbles. Then form the loaf into a football shape. (Beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
  • Second rise: Set up the bread's "home" for the second rise. You can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. Sprinkle parchment paper with cornmeal. Gently place dough in the center and cover with a terrycloth towel. (Don't worry about weight of towel -- yeast is mighty strong at this point.) Leave loaf until it is nearly double (about 25 minutes or more). UNDER rising is better since, if it rises too high, it will not oven spring and it may even collapse. Over-rising on first rise can be a blessing. On second rise, too high is a disaster.
  • Slashing the loaf: Before putting in oven, with a single edge razor blade, make three long slashes. Don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. This way the slashed dough will fold out and be even rather than form gullies.
  • Baking: With a minimum of vibration, carefully slide the dough AND the paper into the oven.
  • After 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. Be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
  • Turn the heat down to 350 and let it bake another 40 minutes or so. Occasionally change the loaf's position because of oven hot spots. After 40 minutes lift loaf and tap bottom. If it sounds hollow it is done. If you have any doubt, return to oven another 5 minutes or so.
  • Remove to a wire rack (a spare cold oven rack will do). Let cool.

Nutrition Facts : Calories 206.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 1.7, Sodium 241.1, Carbohydrate 36.2, Fiber 3, Sugar 8.3, Protein 4.8

JIM'S TOMATO-CILANTRO QUICK BREAD



Jim's Tomato-Cilantro Quick Bread image

Another one of those recipes from an old Food BBS from the early 90's. It was posted by someone named Sandee. I have no idea who Jim is (or was)!

Provided by Outta Here

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12

2 cups flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 cup fresh cilantro leaves, firmly packed
2 whole green onions, cut into 1-inch pieces (or more, to taste)
3 tomatoes, seeded and quartered
1 jalapeno pepper, roasted and seeded (or more, to taste)
1 tablespoon tomato paste
3/4 cup sugar
3 large eggs

Steps:

  • Preheat oven to 350°F
  • Place flour, baking soda, baking powder, salt and cumin in work bowl of food processor with metal blade and process for 2 seconds. Move dry ingredients to another bowl.
  • Process cilantro and green onion for 5 seconds. Add tomatoes and tomato paste (and jalapeno if wanted) and process until tomatoes are pureed, about 10 seconds. Add sugar and process for 30 seconds, stopping to scrape down sides of bowl. Add eggs and process for 1 minute, or until mixture becomes fluffy. Return dry ingredients to processor and combine by turning machine on and off 4 to 5 times until mixture is just incorporated.
  • Pour mixture into greased and floured 9-inch by 5-inch loaf pan. Spread the mixture evenly and bake at 350 F for 45 minutes or until browned. Let the bread cool in the pan for 10 minutes and turn onto wire rack to cool completely.

Nutrition Facts : Calories 181.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 63.5, Sodium 504.2, Carbohydrate 36.6, Fiber 1.4, Sugar 16.4, Protein 5

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TOMATO SOUP WITH ORANGE & CUMIN - RECIPE - FINECOOKING
Jan 27, 2018 - What makes this tomato soup extraordinary is the fresh orange and cumin that flavor it; they lend a mysterious, extra-special something to this modern version of a classic.
From pinterest.com


MOOSEWOOD TOMATO SALSA WITH CUMIN AND LIME | ALEXANDRA'S …
2015-08-21 Ingredients. 3 to 6 medium-sized ripe tomatoes, diced to yield about 4 cups. 1 onion, red or white, diced to yield about a cup or two, doesn’t matter. 2 to 4 scallions, minced to yield about 1/2 cup. 2 medium cloves garlic, minced. a handful of cilantro or parsley or both, minced. 1 teaspoon lightly toasted cumin seeds*.
From alexandracooks.com


SUN-DRIED TOMATO, CUMIN & CHILLI BARBECUED FLATBREADS RECIPE
200g plain flour, plus extra for dusting. 2 tsp baking powder. 1 tbsp cumin seeds. 180g Waitrose Duchy Organic Thick & Creamy Natural Yogurt. 50g sun-dried tomatoes in oil, roughly chopped, plus 2 tbsp oil from the jar. ½ fresh red chilli (to taste), very finely sliced. Sea salt flakes, for sprinkling. Energy.
From waitrose.com


TOMATO HERB PULL APART BREAD - BUDGET BYTES
2016-08-18 Place the cut dough into a clean bowl, add the cooled tomato sauce, and grated Parmesan. Toss the dough pieces in the sauce and cheese until everything is evenly coated. If the dough pieces stick together before they get coated in the sauce, simply pull them apart. Coat a 9-inch pie plate or bread loaf pan with non-stick spray.
From budgetbytes.com


10 BEST CHICKEN NAAN RECIPES | YUMMLY
2022-06-19 onions, tomatoes, red onion, turmeric, mozzarella cheese, cumin and 13 more Butter Chicken Naan Tacos Builicious green onions, salt, sour cream, curry, butter, ground black pepper and …
From yummly.com


TOMATO CUMIN - RECIPES | COOKS.COM
Wash tomatoes, dip in boiling water for 30 to 60 seconds or until skins split and then dip into cold water. Slip off skins, remove cores ...
From cooks.com


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