Twice Baked Bread With Tomato Topping Recipes

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TWICE-BAKED BREAD WITH TOMATO TOPPING



Twice-baked Bread with Tomato Topping image

This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups. You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven. The authentic Greek version of this recipe has a lot more olive oil and garlic. You can be more liberal too, if you wish.

Provided by Martha Rose Shulman

Time 10h15m

Yield Serves 4

Number Of Ingredients 12

4 thick slices stale country bread
1/2 cup finely chopped red onion
1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon capers, rinsed
1 garlic clove, cut in half, green shoot removed, minced or pureed in a mortar and pestle
1/4 cup chopped kalamata olives
1 tablespoon chopped dill
Salt
2 ounces feta, crumbled
2 teaspoons dried oregano

Steps:

  • Do this step the night before if your bread isn't hard all the way through. Preheat the oven to its lowest setting. If your oven has a pilot light, you needn't turn it on. Place the bread slices on a baking sheet and place in the oven for 8 to 10 hours, until the bread is hard all the way through. Allow to cool.
  • Sprinkle the rusks with cold water until softened but not soggy. Tap off the water and set on a platter.
  • Place the chopped onions in a bowl and cover with cold water. Let sit for a few minutes, then drain and rinse. Drain on paper towels. Toss with the tomatoes, vinegar, 2 tablespoons of the olive oil, capers, garlic, onion, chopped olives, dill, and salt to taste. Spoon onto the rusks. Sprinkle on the feta and oregano, and drizzle on the remaining olive oil. Arrange on a platter or plates and serve.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 470 milligrams, Sugar 6 grams, TransFat 0 grams

TWICE COOKED TURKEY MEATLOAF



Twice Cooked Turkey Meatloaf image

Provided by Claire Robinson

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 6

2 pounds ground turkey
1 1/2 cups bread crumbs, homemade from good soft and sweet bread
2 eggs, lightly beaten
1 1/2 cups herb and oil marinated sun-dried tomatoes, pureed in a food processor, plus oil for griddle, preferably with garlic, herbs and dried tomatoes
1 tablespoon chopped fresh sage leaves
Pinch salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix all of the ingredients thoroughly in a large bowl, reserving 1/2 cup of sun-dried tomato puree. Form the mixture into a loaf and transfer it to a baking dish. Cover and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Remove the baking dish from the oven. Spread the reserved puree on top, then return it to the oven, and bake uncovered for 10 to 15 minutes.
  • When ready to serve, heat up a little oil from the sun-dried tomatoes in a nonstick skillet or griddle. Cut the meatloaf into about 1-inch slices and add to the skillet. Crisp on both sides for an extra layer of texture.

TWICE BAKED POTATOES



Twice Baked Potatoes image

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  • Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  • Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  • Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  • Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

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 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.

BAKED TOMATO AND BREAD SOUP



Baked Tomato And Bread Soup image

Provided by Florence Fabricant

Categories     dinner, weekday, soups and stews, appetizer

Time 1h30m

Yield 2 to 4 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1/2 cup chopped onion
3 cloves garlic, chopped
A 28-ounce can plum tomatoes
Salt and freshly-ground black pepper
6 thin slices country bread, lightly toasted
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Heat the oil in a heavy skillet. Add the onion and saute over medium heat until golden. Stir in the garlic.
  • Chop the tomatoes with their juice and add to the skillet. Season the mixture to taste with salt and pepper.
  • Line the bottom of a 2 quart oven-proof mixing bowl or deep baking dish with 2 slices of the bread. Sprinkle with two tablespoons of the cheese and spoon half the tomato mixture over it. Add 2 more slices of the bread, 2 more tablespoons of the cheese and the rest of the tomato mixture. Top with the remaining bread and cheese. The juices from the tomato mixture should come about to the level of the top layer of the bread. If they do not, add a little water.
  • Cover the dish tightly with foil, place in the oven and bake about 1 hour, until the soup is bubbling and has puffed up. Serve at once.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 612 milligrams, Sugar 7 grams, TransFat 0 grams

TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL



Twice Baked Potatoes With Mozzarella, Tomato and Basil image

I love this flavourful variation on the usual twice baked potatoes. It looks bright and colourful too. The pine nuts provide a lovely nuttiness and texture but they can be left out if they are not to your liking.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 baking potatoes
8 cherry tomatoes
1 1/2 cups grated mozzarella cheese
2 tablespoons chopped fresh basil leaves
2 tablespoons pine nuts
1/2 cup cream cheese
salt and pepper, to taste

Steps:

  • Preheat the oven to 350°F or 180°C.
  • Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
  • Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
  • When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
  • Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
  • Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
  • Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
  • Serve hot!

Nutrition Facts : Calories 380.4, Fat 22.6, SaturatedFat 12.2, Cholesterol 65.1, Sodium 356.5, Carbohydrate 31, Fiber 3.1, Sugar 2.7, Protein 14.9

TOMATO CORNBREAD BAKE



Tomato Cornbread Bake image

Everyone in the family loves this dish, even the grandchildren. The cornbread topping nicely complements the ground beef, corn and tomatoes.-Lorraine Koehler, Watertown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
3/4 cup chopped onion
2-1/2 cups canned diced tomatoes, drained
1-1/2 cups fresh or frozen corn
1 teaspoon salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup milk

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, salt and pepper; bring to a boil. Transfer to a greased 11x7-in. baking dish. , Combine cornbread mix, egg and milk just until moistened. Spoon over meat mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts :

TWICE BAKED PICNIC BREAD



Twice Baked Picnic Bread image

This is great for picnics or watching sports on Sunday afternoon. Serve with a simple fruit salad of chopped apple, orange and banana.

Provided by shoppond

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 loaf of round bread (8 inch or 9 inch round)
1/2 lb cheddar cheese, grated
1/4 lb sliced ham
2 tomatoes, peeled and sliced
sweet basil, as desired
1 bunch green onion, chopped
melted butter

Steps:

  • Preheat oven to 350°.
  • Cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes.
  • Drain in a colander.
  • Slice top off bread with a serrated knife and reserve.
  • Hollow out inside of loaf, leaving about 1/2" of bread inside the crust.
  • Reserve crumbs for another use.
  • Cover bottom and sides of hollowed loaf with half the cheese.
  • Arrange ham slices over cheese layer on bottom of loaf.
  • Top with drained mushrooms, then the tomato slices.
  • Season with a little basil, if desired.
  • Sprinkle onions over tomato layer.
  • Season to taste with pepper.
  • Cover with remaining cheese.
  • Pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking.
  • Cover with top of bread.
  • Place loaf on a baking sheet.
  • Brush surface with melted butter.
  • Cover loosely with foil and bake for 25 minutes.
  • Remove from oven.
  • Wrap in foil to take to picnic site or simply serve.
  • Cut into wedges to serve.

Nutrition Facts : Calories 413.5, Fat 19.9, SaturatedFat 11.3, Cholesterol 59.7, Sodium 1009.7, Carbohydrate 38.6, Fiber 3, Sugar 5.2, Protein 20.7

TWICE BAKED POTATO CASSEROLE WITH BACON



Twice Baked Potato Casserole With Bacon image

A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly.

Provided by Tay

Categories     Twice Baked Potatoes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 large baking potatoes
½ pound lean bacon
¾ cup shredded mild Cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
  • Poke a few holes into each potato using a toothpick.
  • Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
  • Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 35.4 g, Cholesterol 94 mg, Fat 34 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 19.1 g, Sodium 1014.7 mg, Sugar 2.5 g

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