Sweet Fresh Tomato Loaf Recipes

ITALIAN HERB TOMATO BREAD

Steps:

• Preheat oven to 350 °F. Grease an 8.5 x 4.5-inch loaf pan.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
• Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
• Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
• Pour (scoop) the batter into the prepared loaf pan. Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
• Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.

TOMATO MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour., Arrange tomato slices over loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.

GREEN TOMATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

TOMATO BASIL BREAD

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.

SWEET-AND-SOUR MEAT LOAF

Steps:

• In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9x5-in. loaf pan. , Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake until no pink remains and a thermometer reads 160°, about 10 minutes longer., Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

SWEET AND SIMPLE MEATLOAF SAUCE

Steps:

• Stir all ingredients together.
• If you plan to serve some at the table, set it aside before you baste the raw meatloaf.
• Baste meatloaf before and during cook time.

SAVORY MEATLOAF WITH TOMATO

Steps:

• Preheat oven to 350 degrees.
• Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
• Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
• Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
• While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.