FRESH TOMATO BREAD
This fresh tomato bread is a great way to use summer tomatoes!
Provided by The Southern Lady Cooks
Categories bread
Time 1h20m
Number Of Ingredients 13
Steps:
- In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt. Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes. Mix well with a spoon. Fold in cheese.
- Spray a 9 x 5 bread pan with cooking spray. Add your bread mixture. Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.
TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 430 calories, Fat 32g fat (18g saturated fat), Cholesterol 206mg cholesterol, Sodium 822mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
TOMATO-CHEDDAR BREAD
Make and share this Tomato-cheddar Bread recipe from Food.com.
Provided by LeahMarie
Categories Quick Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Heat Oven to 350 Degrees.
- Coat two 8 1/2 x 4 1/2 x 2 1/2- inch loaf pans with non-stick cooking spray.
- Stir together baking mix, shredded cheese and salt to taste in a large bowl.
- Make well in center of mixture.
- Add eggs, milk and tomatoes to well.
- Stir just until the dry ingredients are moistened.
- Divide batter evenly between the pre-pared loaf pans.
- Bake for 45 minutes or until a toothpick inserted comes out clean.
- Cool pans on rack 5 minutes.
- Turn out of pans.
- Serve warm.
CHEDDAR BROILED TOMATOES
Make a tasty Cheddar Broiled Tomatoes side dish in just 20 minutes! Bread crumbs, shredded cheddar and butter make this broiled tomatoes recipe so great.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Cut thin slice from bottom of each tomato half; discard. Place tomatoes on rack of broiler pan; sprinkle with salt and pepper.
- Combine bread crumbs, cheese and butter; spoon over tomatoes. Sprinkle with paprika.
- Broil, 4 inches from heat, 4 min. or until cheese is melted.
Nutrition Facts : Calories 160, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 290 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 3 g, Protein 5 g
TOMATO BREAD III
A spicy, tomato quick bread speckled with black olives. I like to add pepperoni, sausage or bacon to this recipe to make it taste like pizza bread.
Provided by Tanja Miller
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 23.3 g, Cholesterol 37.4 mg, Fat 8.3 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 415.1 mg, Sugar 1.8 g
TOMATO CHEDDAR FONDUE
In addition to shrimp, I serve this cheesy fondue with French bread cubes. Every bite tastes like a little gourmet grilled cheese sandwich. -Roberta Rotelle, Honey Brook, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 9
Steps:
- Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set pot aside. , In a large saucepan, combine the tomatoes, wine, butter, basil and cayenne; bring to a simmer over medium-low heat. Reduce heat to low. Toss cheese with flour; gradually add to tomato mixture, stirring after each addition until cheese is melted., Transfer to prepared fondue pot and keep warm. Serve with bread cubes and shrimp.
Nutrition Facts : Calories 118 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 135mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
TOMATO CHEDDAR DILL BREAD
This is a quick bread with a beautiful color and tangy taste, eaten at breakfast, lunch or dinner. I love it toasted with a poached egg on top.
Provided by Geema
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- In a large bowl, combine the flour, cheese, baking powder, salt and baking soda.
- In another bowl, mix the tomato puree, onion, dill, butter and eggs.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour the batter into a well greased loaf pan and bake until bread is nicely browned and a tooth pick inserted into the center comes out clean -- 50-55 minutes.
- Turn the bread out onto a wire rack to cool before slicing.
TOMATO-CHEDDAR STRATA
Fill this sourdough strata with sun-dried tomatoes, Cheddar and scallions.
Provided by Food Network Kitchen
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Butter a 9-by-13-inch baking dish.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
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4.8/5 (11)Category SourdoughCuisine AmericanTotal Time 16 hrs 5 mins
- Add flours, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.
- Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes to an hour. While the dough is resting, rehydrate the sun-dried tomatoes by pouring boiling water over the top of them in a bowl.
- Now work the salt into the dough, as you perform your 1st set of stretch and folds. Then let rest for a half hour. Perform 2 more sets of stretch and folds, waiting the 30 minutes in between for each. In essence, you are doing a total of 3 sets of stretch and folds over the course of 1 1/2 hours.
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Servings 4Total Time 40 minsCategory Appetizer, Bread, Side, Side DishCalories 160 per serving
- Mix the Red Lobster Cheddar Bay Biscuit Mix , sun dried tomatoes, diced jalapeno and 1/2 cup of sharp cheddar mixed with and 1/2 cup of water.
- I used an aerosol olive oil cooking spray to grease the flower bundt pan for easy removal, prior to adding my batter, you can use a butter or coconut spray as well.
- Use the cooking trivet and 1/2 cup of water in the base of your Instant Pot. Cooked at High Pressure Manual Cook for 15 minutes, then allowed to natural vent and rest for 20 minutes.
- While the bread is baking make the butter drizzle mix with 2 tbsp of butter and the seasoning packet provided with the Red Lobster biscuit mix, (or 1/2 tsp garlic powder and 1/4 tsp dried parsley) Add remaining sundried tomatoes to make it pretty.
CHEDDAR-AND-TOMATO BREAD PUDDING RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 320 per serving
- Arrange oven rack in center of oven. Preheat oven to 350°F. In a medium skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and set aside.
- Lightly grease a shallow, 1 1/2-quart baking dish. Layer bread, cheese and tomatoes in dish. Add eggs, milk, salt and pepper to reserved onions and beat well. Drizzle over bread.
- Bake bread pudding until top is puffed and nicely golden, about 50 minutes. Let pudding cool for 5 minutes before serving.
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From myrecipes.com
4/5 (1)Total Time 2 hrsServings 8
- Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
- Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
- Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
CHIPOTLE TOMATO SOUP WITH SMOKED CHEDDAR PULL APART BREAD
From howsweeteats.com
5/5 (20)Category Main CourseCuisine AmericanTotal Time 1 hr
- Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
- Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.
- Preheat oven for 400 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid.
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From foodandwine.com
5/5 Category Breakfast CasserolesServings 8Total Time 2 hrs
- Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
- Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
- Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
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From nutritiousdeliciousness.com
Estimated Reading Time 2 mins
- Preheat your oven to 200C/180C fan/gas 6/ line and dust a baking sheet with parchment and flour.
- Combine the white and wholemeal flours, oats, bicarbonate of soda and salt in a bowl, then add in the buttermilk, sun-dried tomatoes and cheese and stir until a sticky dough is formed.
- Then put the dough onto your prepared baking tray, cut into quarters making sure you don't cut all the way through and give a light dusting with flour.
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From health.com
Servings 10Calories 188 per servingTotal Time 45 mins
- Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired.
- Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving.
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Reviews 1Category CasseroleCuisine BreakfastTotal Time 1 hr
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