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Recipe: Basil-Tomato Quick Bread

By Judith Hausman, Urban Farm contributor

Wednesday, August 22, 2012

Basil-Tomato Quick Bread

Photo by Judith Hausman

Add your own spin to this basil-tomato quick bread by substituting the basil with your favorite herb.

There are never too many tomatoes, are there? Still, we sure have a lot of them. To make them easier to deal with and before they go bad, I often just trim and toss all kinds of tomato varieties into a pot and let them cook down some. That gives me workable “raw material” and helps me not to waste the precious beauties. It briefly puts the bounty on hold until I figure out what I want to cook.

Salsa, sauce and soup are obvious avenues for these cooked tomatoes, but this weekend, I made basil-tomato quick bread instead. The crunchy, savory tomato bread slices are a sunny orange-red, flecked with bits of green basil and red tomato. Like any quick bread, it comes together easily and makes a wonderful, hot-weather meal with cheese and salad.

You can vary the herbs (try rosemary, thyme, marjoram, oregano, chives or lovage) in the basil-tomato quick bread recipe and throw in about ¼ cup finely chopped sundried tomatoes or chopped olives too. Substitute up to ¾ cup whole-wheat flour if you’re going for a coarser texture. If you’re in a pinch or out of high tomato season, V-8 or tomato juice will work in the tomato bread recipe as well.

Basil-Tomato Quick Bread

INGREDIENTS

  • 1 ¾ cup Flour
  • ¼ cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked fresh tomatoes or canned diced tomatoes, including plenty of juice
  • 1 cup ricotta cheese (low fat is OK)
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup fresh basil, chopped

PREPARATION

Preheat oven to 350 degrees Fahrenheit. Mix the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large bowl.

Beat together the tomatoes, ricotta, eggs, oil and herbs. Add this mixture to the flour mixture, stirring just until the dry ingredients are moistened. Pour the batter into a greased loaf pan.

Bake for 50 to 60 minutes, until golden or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then remove from the pan.

Yield: 1 loaf

Read more Locavore Recipes »

Give us your opinion on Recipe: Basil-Tomato Quick Bread.
Submit Comment »
I just made a loaf of this tomato bread. It is by far the worst quick bread I've ever had. It is so bland and un-tomato tasting, I'll NEVER try this one again!
I went and re-checked the recipe TWICE to see if I left the good tasting ingredients out, but no such luck.
Ron, bethel, MN
Posted: 3/26/2014 7:47:28 AM
Never used a bread machine, Pam. Does it work for quick breads?
Judy, South Salem, NY
Posted: 9/2/2012 11:43:37 AM
This sounds absolutely delicious! :D I wonder if there's any way to adapt it to the bread machine so it doesn't heat up the kitchen as much on these dog days of summer?
Pam, Beaver Dam, WI
Posted: 8/23/2012 10:50:41 AM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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