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.
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.