Traditional recipes

Tomato vegetable bread recipe

Tomato vegetable bread recipe

  • Recipes
  • Dish type
  • Bread
  • Yeast bread

This wholesome, colourful bread gets loads of flavour from tomato, spring onion, carrot and garlic.

21 people made this

IngredientsServes: 24

  • 225ml (8 fl oz) tomato juice
  • 225ml (8 fl oz) water
  • 1 (7g) sachet fast action bread yeast
  • 5 tablespoons honey
  • 4 tablespoons olive oil
  • 1/2 bunch fresh parsley, chopped
  • 3 spring onions, chopped
  • 2 cloves garlic
  • 1 carrot, grated
  • 1 teaspoon salt
  • 800g (1 3/4 lb) bread flour

MethodPrep:45min ›Cook:30min ›Ready in:1hr15min

  1. In a saucepan, heat the tomato juice and water over 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.
  2. Mix in oil, parsley, onion, garlic, carrot and salt. Add 1/4 of the flour, and stir until smooth. Add more flour a little at a time until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in an oiled bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
  3. Punch down, and divide into halves. Form two loaves, and put into greased 23x12cm (9x5 in) loaf tins. Allow to rise for another 45 minutes, or until loaves have doubled in size.
  4. Bake at 220 C / Gas mark 6 for about 30 minutes, until golden brown. Remove from tins to wire rack to cool.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (16)

Something else.Not exactly a tweak but as a "newbie " am i allowed to ask if this recipe would work in a bread maker machine ?-23 Aug 2009

by Barb K

Altered ingredient amounts.Wow!! I can't say enough good things about this recipe! It's so versatile. I halved the recipe. Then I let the dough rise the first time, punched it down and formed four flat circles. (Like pitta bread.) Then I baked the circles for 18 mins 200C.-14 Jul 2008

by KATIANA

Used different ingredients.This is a wonderful bread! I use dried parsley instead of fresh and process my carrot, onion and garlic in an electric food chopper to get it very fine.-14 Jul 2008


  • 4 tablespoons unsalted butter
  • 1 1/2 cups medium grind cornmeal
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 1/4 cup milk
  • 3/4 cup sweet 100 tomatoes or small cherry or grape tomatoes

Adjust oven rack to middle position and preheat oven to 375°F. When oven is hot, place butter in a 9- by 9- inch square baking pan or cast iron skillet and place in oven. When butter is melted, remove pan from oven.

In a large bowl, combine cornmeal, flour, baking powder, cayenne, and salt. In a separate bowl (I do this in the mixing cup) whisk together eggs and milk. Stir milk mixture into dry ingredients until well combined. Stir in tomatoes.

Pour batter over melted butter in prepared pan and bake until golden and a cake tester inserted into the middle of the corn bread comes out clean, about 30 minutes. Let cool 10 minutes before cutting.


Tomato Confit

Confit comes from the French term "to preserve", and tomatoes are the perfect vegetable to store in your refrigerator after the days of summer are gone. They are cooked low and slow in (quite a lot) of olive oil, which preserves their texture and shape. This process also brings out their beautiful sweetness and infuses them with some amazing garlic and thyme flavor.

While roasting will drastically change the flavor and texture of the tomatoes, cooking in oil will produce a nice plump and juicy tomato that's perfect for spreading onto crusty bread. You can also toss with freshly cooked pasta for a no-fuss sauce. Tomato confit is great as a topping for roasted fish, grilled chicken, or alongside sliced mozzarella for a twist on your favorite Caprese salad.

The tomatoes can be stored in the refrigerator for at least a month so you can enjoy this confit long after your harvest. Or you can make a large batch and give them as gifts for the holidays. Just make sure to refrigerate them.


Quick Roasted Vegetable Bread Pizza Recipe

Quick Roasted Vegetable Bread Pizza is an easy pizza recipe with roasted vegetables which you can make for breakfast or dinner. You can even serve these as an evening snack with a hot cup of tea or an after school snack to your kids with a smoothie of your choice.

Bread Pizzas are quick and delicious to make for a snack box or dinner. With freshly chopped vegetables like red peppers, mushrooms, onions and tomatoes topped on slices of bread Quick Roasted Vegetable Bread Pizza recipe is absolutely delicious for a quick snack or even a light dinner.

Children love this dish as well, therefore you can also make this delicious dish for their after school snacks.

Serve Quick Roasted Vegetable Bread Pizza Recipe along with Cheesy Spaghetti Pasta Pie Recipe and Plum Clafoutis Recipe if serving for dinner. For breakfast, serve with Mulled Apple Juice Recipe.

If you like Pizzas, then you must try some of our favorites Pizza recipes:


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 small clove garlic, minced
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 4 cups diced seeded tomatoes, (1 1/2 pounds)
  • 2 cups cubed whole-wheat country bread, (5 ounces), crusts removed
  • ¼ cup thinly slivered red onion
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons capers, rinsed
  • 4 4-1/2-ounce cans sardines, (see Ingredient note), optional

Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine. Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.

Ingredient Note: Our test kitchen is fond of Bela brand sardines from Olhão, Portugal. They are firm, lightly smoked and succulent.


Pour boiling water over the tomatoes and remove them after 30 seconds. Peel them with a sharp knife and cut into quarters, scoop out the seeds with a thumbnail.

You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.

For the bruschetta variations, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. Mix the tomato salsa (chunky version) with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti.


Bread cutlet recipe | crunchy vegetable bread cutlets recipe

bread cutlet recipe | crunchy vegetable bread cutlets recipe with detailed photo and video recipe. a simple deep fried snack prepared from bread crumbs and boiled vegetables with lip smacking spices. it is an ideal party starter or a appetizer which can also be served as side dish or evening snack with cup of masala chai.
bread cutlet recipe | crunchy vegetable bread cutlets recipe with step by step photo and video recipe. basically it is prepared very similar to any other cutlet recipes but with bread slices as a main ingredient. the cutlets can be prepared either by deep frying or shallow frying. however in this post lets learn how to make the delicious and crispy deep fried bread cutlet recipe.

i have shared quite a few bread recipes till now, primarily the bread roll recipe and cheesy bread rolls recipe. this veg bread cutlet recipe follows the same procedure and ingredients. but in this recipe, the bread slices are mixed with vegetables rather than stuffing it inside bread. these crunchy vegetable bread cutlets can also be used as patties and can be sandwiched between bread pav or burger pav. i personally prefer this way, but it tastes amazing by itself with green chutney or maggie tomato ketchup.

while there isn’t much complicated steps in bread cutlet recipe, yet i would like to mention some tips and recommendations. firstly, i have used normal white bread or sandwich bread slices in this recipe. alternatively, brown bread or even multi grain bread can also be used. secondly, try avoiding excess water while preparing the cutlet dough. the moisture released from the boiled potato should be sufficient. lastly, do not leave any gap while shaping the cutlets and try to form a smooth surface. otherwise, the bread cutlets may break while deep frying.


Marian's Savory Vegetable Bread Pudding

Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water drain and coarsely chop.

Whisk together eggs and next 4 ingredients in a large bowl stir in bread and half of cheese.

Sauté mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.

Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

Okra-Tomato Casserole: Omit mushrooms and Swiss chard. Substitute shredded Monterey Jack cheese for Parmesan cheese, 1 1/2 tsp. Cajun seasoning for salt, and green bell pepper for red bell pepper. Reduce pepper to 1/2 tsp. Prepare recipe as directed in Step 2, adding 2 Tbsp. chopped fresh flat-leaf parsley and 2 medium tomatoes, chopped, with bread. Proceed with recipe as directed, sautéing 2 cups sliced okra with onion 8 to 10 minutes in Step


Recipe Summary

  • 1/2 medium eggplant, sliced crosswise 1/4 inch thick
  • 1 medium zucchini or yellow squash, sliced 1/4 inch thick
  • Kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced or mashed
  • One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
  • Freshly ground pepper
  • 1/2 cup torn basil leaves
  • 3 medium tomatoes, sliced 1/2 inch thick
  • 1 teaspoon thyme leaves

Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid.

Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil.

In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil.

Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve.


Recipe Summary

  • 6 cups unbleached all-purpose flour
  • 1/4 teaspoon active dry yeast (not rapid-rise from one 1/4-ounce envelope)
  • 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 tablespoon plus 2 teaspoons fresh thyme leaves
  • 2 3/4 cups cold water
  • 2/3 cup plus 1 tablespoon extra-virgin olive oil
  • 2 pints cherry or grape tomatoes, halved
  • 1 tablespoon minced garlic (from 2 to 3 cloves)
  • 1/2 teaspoon red-pepper flakes

In a large bowl, whisk together flour, yeast, sugar, 1 tablespoon salt, and 1 tablespoon thyme. Add cold water and 1/3 cup oil. Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours.

Pour 1/3 cup oil onto a 12-by-18-inch rimmed baking sheet. Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet. Turn dough to evenly coat with oil, then press to spread in an even thickness to edges of pan. Use your fingers to make dimple-like indentations all over dough. Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1 1/2 hours.

Preheat oven to 500 degrees with rack in lower third. In a bowl, toss tomatoes with garlic, red-pepper flakes, and remaining 1 tablespoon oil, 2 teaspoons thyme, and 1 teaspoon salt. Sprinkle evenly over dough drizzle with any accumulated juices from bowl.

Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning too quickly,tent with foil). Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes. Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days.


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