Tomatobasilbread Recipes

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TOMATO BASIL BREAD



Tomato Basil Bread image

This round breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are great conversation starters. -Darlene Hoefs, Schofield, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2-1/4 to 2-1/2 cups bread flour

Steps:

  • In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 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; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. , With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES



Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches image

In 1994, two American brothers stopped by a café in Paris named Così and, like countless others, became obsessed with its salty, chewy flatbread. They begged the owner to teach them his secrets, but he did them one better: He helped them set up shop in New York in 1996. The T.B.M. (short for tomato, basil and mozzarella) on the original menu was an instant hit, and it's still the top-selling sandwich at the chain's 137 stores. Chefs in Food Network Kitchens ate more than a few of them so they could re-create the recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h40m

Yield 8 sandwiches

Number Of Ingredients 15

1 1/4-ounce packet active dry yeast
Pinch of sugar
3 cups bread flour, plus more for dusting
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons balsamic vinegar
3 teaspoons Dijon mustard
1/4 teaspoon dried basil
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 medium tomatoes, sliced (about 1 1/4 pounds)
1 1/2 pounds fresh mozzarella, sliced
16 to 20 fresh basil leaves
Kosher salt and freshly ground pepper

Steps:

  • Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
  • Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
  • Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
  • Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
  • Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
  • Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
  • Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

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.

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD



No-Knead Sun-dried Tomato Garlic Basil Bread image

An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.

Provided by SPICYGIRL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 4h20m

Yield 6

Number Of Ingredients 10

3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon white sugar
1 ¼ cups warm water
1 tablespoon olive oil
1 tablespoon cornmeal, or more as needed
½ cup chopped dry-pack sun-dried tomatoes
1 tablespoon dried basil
2 cloves garlic, minced

Steps:

  • Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
  • Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
  • Dust a baking sheet with cornmeal.
  • Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until loaf is golden brown, about 30 minutes.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 52.7 g, Fat 3.1 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 679.7 mg, Sugar 1.9 g

TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE



Tomato Basil Bread - by Hand or Bread Machine image

This breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen.

Provided by Brandess

Categories     Yeast Breads

Time 37m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110 to 115 )
1/4 cup fresh basil, minced (substitute with 2 tablespoons dried)
1/4 cup parmesan cheese, grated
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
2 1/2-2 3/4 cups bread flour

Steps:

  • In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 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; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
  • With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

PANERA TOMATO BASIL BREAD RECIPE - (3.8/5)



Panera Tomato Basil Bread Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 10

1 (.25-ounce) package active dry yeast
3/4 cup warm water (110 to 115°F)
1/4 cup fresh basil, minced (substitute with 2 tablespoons dried)
1/4 cup parmesan cheese, grated
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes, to taste
2 3/4 cups bread flour

Steps:

  • In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 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; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. With a sharp knife, cut a large "X" in top of loaf. Bake at 375°F for 35 to 40 minutes or until golden brown. Remove from pan to a wire rack to cool.

TOMATO-BASIL BREAD PUDDING



Tomato-Basil Bread Pudding image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Butter, for greasing the baking dish
1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 cloves garlic, minced
12 ounces cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1 packed cup chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded Parmesan
6 large eggs, at room temperature
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well.
  • Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve.

TOMATO BASIL BREAD



Tomato Basil Bread image

A blend of fresh tomatoes, fresh basil and herbs into a delicious loaf of yeast bread

Provided by Amy

Categories     Bread

Number Of Ingredients 14

3 cups roasted chopped tomatoes (OR one 14.5 oz can diced tomatoes)
4 Tablespoons tomato paste
1/4 cup sun-dried tomatoes (up to 1/4 cup more for more tomato flavor)
1/2 cup fresh basil (or 2 Tablespoons dried basil)
1 Tablespoon fresh oregano (or 1 teaspoon dried oregano)
1 Tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
1 teaspoon salt
1 teaspoon garlic powder
1 cup water (more or less )
1/4 cup granulated sugar
1 Tablespoon instant yeast
1/4 cup vegetable oil
2 teaspoons salt
7-8 cups all purpose flour

Steps:

  • For fresh garden tomatoes: Preheat oven to 400 degrees. Chop tomatoes and add to a liquid measuring cup until you have 3 cups of chopped tomatoes. Spread tomatoes on a baking sheet and drizzle with a bit of olive oil and sprinkle with salt. Roast for 15-20 minutes and allow to cool before proceeding with the recipe. Alternatively you can use one 14.5 ounce can of diced tomatoes.
  • To a blender, add the roasted or diced tomatoes, tomato paste, sun-dried tomatoes (if you absolutely love tomato flavor you can add up to ¼ cup more sun-dried tomatoes), basil, oregano, rosemary, salt and garlic powder. Blend until smooth.
  • Add as much water as needed (about a cup) to make 3 ½ cups of liquid. The amount of liquid in different types of tomatoes will vary. This is the easiest way to standardize the recipe. My blender has measurements on the side so I know exactly how much water to add. If yours doesn't have measurements, you could add the tomato mixture to a large liquid measuring cup (affiliate link) or measure the liquid as you pour it into your mixer and add enough water to make 3 ½ cups.
  • Double check that your tomato basil liquid is cool to the touch or lightly warm (you don't want to do all that work and then kill the yeast).
  • To a stand mixer, add the tomato basil liquid, granulated sugar, yeast, vegetable oil and salt. Stir together. Using a dough hook, add the flour a cup at a time until the dough clears the sides of the bowl and can be pinched off and rolled into a ball in your fingers with just a little bit of sticky residue left over. Check out this post for how to check for readiness of the dough.
  • Knead the dough for about 5-10 minutes. Add a splash of oil to a bowl and transfer the dough to the bowl, turning the dough around so it is covered lightly in the oil.
  • Cover the bowl of dough with a kitchen towel and let rise for about an hour or until doubled in size. The temperature of your kitchen will affect how long it takes for the bread to rise.
  • Punch down the risen dough, turn out on the counter and cut the dough in half. This recipe makes two loaves of bread. Shape the dough into a rectangle with the smallest side of the rectangle facing you. Starting at the edge closest to you, roll up the dough into a cylinder shape. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end.
  • Transfer the dough, seam side-down to a bread pan. I use an 8.5 by 4.5 bread pan (affiliate link). Repeat with the second loaf of bread.
  • Allow the dough to rise again for about an hour, covered and in a warm place. The dough should just rise a little bit over the top of the bread pan (it will rise more in the oven).
  • Preheat your oven to 350 degrees. Bake the bread for 37-40 minutes. Top with melted butter if desired. Let the loaves cool completely before slicing and enjoying.

TOMATO AND BASIL SAVORY BREAD PUDDING



Tomato and Basil Savory Bread Pudding image

This savory bread pudding looks and smells amazing. Goes great with wine.

Provided by Tuscan_Italian

Categories     Bread Pudding

Time 1h

Yield 10

Number Of Ingredients 14

8 ounces ciabatta bread, cut into cubes
3 tablespoons olive oil
1 large shallot, thinly sliced
3 cloves garlic, minced
12 ounces cherry tomatoes, halved
kosher salt and freshly ground black pepper to taste
1 cup packed, chopped fresh basil
1 ½ cups freshly grated Romano cheese
1 cup whole milk
6 large eggs, at room temperature
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
  • Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
  • Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
  • Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 16.6 g, Cholesterol 132.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 5.2 g, Sodium 595 mg, Sugar 1.9 g

TOMATO BASIL BREAD



tomato basil bread image

this is a great bread if you're in the mood for something different. from taste of home, this makes a 1 1/2 lb loaf

Provided by chia2160

Categories     Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 12

1 (8 ounce) can tomato sauce
1/4 cup warm water
2 tablespoons dried powdered milk
2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
3 cups flour
1 3/4 teaspoons yeast

Steps:

  • add all ingredients to bread machine.
  • select basic bread setting.
  • check dough after 5 minutes, add 1-2 tsp of water if needed.

Nutrition Facts : Calories 1839.7, Fat 36, SaturatedFat 7.2, Cholesterol 15.5, Sodium 4760, Carbohydrate 327.8, Fiber 16.4, Sugar 30.1, Protein 49.2

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From cookingwithcurls.com


BASIL & SUN-DRIED TOMATO BREAD - LITTLE BITS OF...
2018-08-28 Nutrition for Sun Dried Tomato Bread with Basil. If you slice your loaf into 12 slices, the calorie breakdown will be around 280 calories per slice. This bread is jam packed with fiber, 4 g per serving and is also high in iron, potassium and folic acid. One macro-nutrient it …
From littlebitsof.com


TOMATO BASIL BREAD RECIPE - THE SPICE HOUSE
Place a cast iron skillet on the lower rack of the oven to preheat while dough proofs. When dough is ready, you will bake the bread on a sheet pan in the middle rack of the oven. When you place the bread in the oven, carefully pour one cup of boiling water into the skillet to incorporate steam into the oven. This yields that gorgeous and ...
From thespicehouse.com


MOZZARELLA TOMATO BASIL FLATBREAD- THE SALT AND SWEET KITCHEN
2020-07-16 Instructions. Preheat the grill to 400°F and spray with grilling oil. In the mean time, top naan breads with mozzarella slices, and cherry tomato. Place the flatbread on the grill until the cheese is melted and the crust is golden, about 10 minutes. Remove from the grill using a spatula and sprinkle with fresh basil. Drizzle with balsamic glaze.
From thesaltandsweet.com


53 BEST TOMATO RECIPES FOR TOMATO SEASON — THE MOM 100
1 day ago Tomato Panzanella. This dish feels like an ode to summer. A Tuscan salad, created to use up stale bread, dressed with vinaigrette, and mixed with juicy tomatoes, onions, cucumbers and basil. Get the Recipe.
From themom100.com


PANERA TOMATO BASIL BREAD - SAVOR THE FLAVOUR
2021-03-19 Mix in the olive oil, sun dried tomatoes, garlic, basil, and tomato powder. Gradually add the water and mix until a sticky dough forms. Switch attachments to the dough hook and knead on medium-low speed until the dough passes the windowpane test, about 5-7 minutes. See the recipe card for a description of this technique.
From savortheflavour.com


TOMATO BASIL SALAD - JO COOKS
How to make tomato basil salad. Prep: Add the tomatoes, shallots, bocconcini, and half the basil to a large serving bowl. Whisk the olive oil, balsamic vinegar, salt, and pepper in a separate small bowl. Toss: Pour the dressing over the salad in the serving bowl. Toss everything well …
From jocooks.com


FRESH TOMATO BREAD - THE SOUTHERN LADY COOKS
2022-07-28 Instructions. In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt. Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes. Mix well with a spoon. Fold in cheese. Spray a 9 x 5 bread pan with cooking spray. Add your bread mixture.
From thesouthernladycooks.com


TOMATO BASIL BREAD RECIPE
2013-08-31 The best delicious Tomato Basil Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tomato Basil Bread recipe today! Hello my friends, this Tomato Basil Bread recipe will not disappoint, I promise! Made with simple ingredients, our Tomato Basil Bread is amazingly delicious, and addictive ...
From bakerrecipes.com


TOMATO BASIL BREAD - RECIPE GIRL
2022-05-22 Sprinkle the dough with the basil and incorporate as you knead. Lightly oil a large bowl. Place the dough inside, turning it over in the oil, and cover with a clean dish towel. Allow the dough to rise for 1 hour in a warm place. Return the dough to the floured surface and punch it down. Shape into a 9x5-inch loaf.
From recipegirl.com


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