This amazing tomato provolone bread was stolen from Taste of Home Cookbook who stole it from Marie Rizzio from Interlochen, MI. It looks more complicated than it is, this is just a quick bread recipe (no rising or kneading) that has some extra ingredients added. Substituting roasted tomatoes for sun-dried tomatoes is a great way to use up the rest of the tomatoes from the garden. This bread is great on its own or with a soup or salad, I have even used it to make the most amazing grilled cheese sandwiches with more provolone cheese. I make this bread using mini loaf pans so everyone gets an individual loaf of bread.
“All sorrows are less with bread.” – Miguel de Cervantes Saavedra, Spanish Writer (see more quotes in the Quotes tab)
Preheat oven to 350 F. Wash tomatoes. Place the tomatoes in a bowl and drizzle with olive oil, salt and pepper. Spread tomatoes on a cookie sheet, skin side down.
Roast 60-90 minutes or until browned with charred skin.
Chop roasted tomatoes and set aside.
In a large bowl, combine 2¼ cups flour, 2 tsp baking powder, 2 tsp sugar, 1¼ tsp dried basil, 1 tsp salt, ½ tsp baking soda and ½ tsp coarsely ground pepper.
In a small bowl, whisk 2 eggs, 1¼ cups buttermilk and 3 tbsp olive oil.
Make a well in the dry ingredients and pour the whisked wet ingredients in the middle
Stir wet ingredient into dry ingredients just until moistened.
Add in 1 cup shredded provolone cheese, ¼ cup minced parsley and tomatoes.
Fold mixture together.
Measure ⅓ cup batter into each sprayed mini loaf pan.
Bake at 350 F for about 28 minutes.
When a toothpick inserted in center comes out clean, loaves are done. Cool 10 minutes before removing pans to wire racks.
Serve warm.
Roasted Tomato Provolone Bread
Homemade mini loaf bread made with roasted tomatoes, provolone and parsley. A yummy bread that can be served as a snack or with a meal. You can substitute sun-dried tomatoes instead of roasting tomatoes or make as larger loaves instead of mini loaves. This a quick bread doesn't use yeast and requires no rising before baking.
Ingredients
- ⅓ cup oil-packed sun-dried tomatoes
- 2¼ cups AP flour
- 2 tsp baking powder
- 2 tsp sugar
- 1¼ tsp dried basil
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp coarsely ground black pepper
- 2 eggs
- 1¼ cups buttermilk
- 3 tsp canola oil
- 1 cup (4 oz) shredded provolone cheese
- ¼ cup minced fresh parsley
Instructions
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Preheat oven to 350 F. Drain tomatoes, reserving 2 tbsp oil. Chop tomatoes and set aside.
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In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes.
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Transfer to three greased 5¾x3x2-in. loaf pans. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing pans to wire racks.
Recipe Notes
I use roasted tomatoes instead of sun-dried tomatoes (see recipe below). I roast the tomatoes the day before or the morning of baking, you want to make sure they are completely cooled before using in the recipe. Once cooled, cut the roasted tomatoes and set aside. Follow the recipe instructions for the sun-dried tomatoes, including the draining step to reserve the oil (there will be oil to reserve, it comes from the roasting pan juices) if you don’t have enough reserved oil to make 2 tbsp add more olive oil until you get to 2 tbsp. I like using the roasted tomatoes, it helps clear out an overflow of tomatoes from the garden and the roasted tomatoes are so much softer than the sun-dried tomatoes. I use mozzarella cheese instead of provolone. I have a mini loaf tray that has 9 individual loaves on it. This recipe will make 9-10 individual loaves. For my much smaller mini loaves I measure ⅓ cup batter into each loaf pan then bake at 350 F for about 28 minutes, I bake for 25 minutes, and then test with a toothpick, but the 28 minutes seems to be the magic cooking time.
Easy Roasted Tomatoes (Sun-dried tomatoes substitute) Stolen from: thriftyjinxy.com Preheat oven to 350 F. Wash tomatoes. If using cherry or grape tomatoes, cut in half. If using larger tomatoes, slice them. Place the tomatoes in a bowl and drizzle with olive oil, salt and pepper. Spread tomatoes on a cookie sheet, skin side down. Roast 60-90 minutes or until browned with charred skin.