Italian Style Tomato Bread Food

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.

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

ITALIAN TOMATO & CHEESE BREAD

Steps:

• Preheat oven to 400°F. Place bread halves, cut-sides up, on baking sheet.
• Mix oil, garlic and seasoning; drizzle over bread. Sprinkle with tomatoes and cheese.
• Bake 10 to 15 min. or until cheese is melted. Cut each bread half crosswise into 10 slices to serve.

ITALIAN STYLE TOMATO BREAD

Steps:

• Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
• Halve the bread across horizontally and toast or char.
• Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

Steps:

• Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
• Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
• Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

ITALIAN TOMATO HERB BREAD

Steps:

• Heat tomato puree in microwave or on stovetop to 100º F-110ºF. Stir in yeast and sugar; allow to stand 5 minutes. Add onions.
• Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer.
• Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double.
• Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white.
• Bake at 350º F for 40 to 45 minutes. Enjoy!

ITALIAN TOMATO BREAD CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a greased, shallow 3 quart baking dish add the cubed garlic bread. Top the bread with tomatoes and 2/3 cup french fried onions.
• In a large bowl add the eggs and milk, beat well. Stir in one cup of mozzarella cheese, parmesan cheese and the seasoning.
• Pour mixture over bread cubes and stir gently to coat well.
• Bake for approximately 25 minutes or until custard is just set.
• Sprinkle with remaining mozzarella cheese and onions.
• Bake an additional five minutes or until cheese melts and onions are golden brown.