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Take your homemade bread-making to the next level with this simple yet flavorful Italian herb tomato bread. Just 9 ingredients, naturally vegan, and delicious!
Why You’ll Love This Recipe
While most Google results for tomato bread lead to Spanish pan con tomate (aka fresh tomato-topped bread), if you’ve never thought to level up easy no-knead bread with the rich, sweet, tangy flavors of tomato (canned and paste for depth!), garlic, and herbs, this is your sign to try it! It’s tender inside with a thin, chewy crust—perfect for sandwiches and toasting.
This easy tomato bread recipe is also beginner-friendly, uses just 9 common ingredients, can be kneaded by hand or mixer, and uses canned tomatoes to enjoy year-round. Better yet, it’s reminiscent of Panera tomato basil bread, but more budget-friendly, vegan (Panera’s version contains honey in the glaze!), and highly customizable.
Always keep canned tomatoes stocked? You might also enjoy a quick tomato soup, lentil bean chili, and spicy tomato basil pasta.
The Ingredients Notes
Refer to the recipe card for the full list of ingredients and their quantities.
- Flour: I usually use all-purpose flour since it’s always in my pantry. However, bread flour works even better for a sturdier, chewier loaf.
- Instant rapid yeast: This type is easiest to work with as it doesn’t require activation. If you use another type of yeast, adjust the amount/method accordingly (see FAQs).
How to Flavor a Tomato Loaf
- Sun-dried tomatoes: Add a few tablespoons, finely chopped.
- Other herbs: Like fresh or dried oregano, thyme, or basil.
- Tomato powder: For richer color and flavor depth.
- Olives: About ⅓ cup chopped green/black olives will add a tangy, briny flavor.
- Spice: Add Jalapeño/red chili, de-seeded and chopped OR red pepper flakes.
- Vegan cheese: Add ¼-⅓ cup vegan cheddar/parmesan for pizza-like vegan cheese and tomato bread.
- Onion: Roasted or caramelized for savory depth.
- Nuts/Seeds: Add texture with a few tablespoons of pumpkin seeds, mixed seeds, walnuts, pecans, or even ‘everything bagel’ seasoning.
- Black pepper: Enhance the savory flavor with subtle spice.
How to Make Tomato Bread
Step 1: Mix the flour, sugar, rapid yeast, garlic powder, Italian seasoning, and salt in a large bowl.
Step 2: Then, add the canned tomatoes, tomato paste, and oil to a small saucepan and heat until lukewarm (110-115F/43-46C is best – too hot will kill the yeast).
Step 3: Add the tomato mixture to the flour mixture, combining into a shaggy dough. Then add ¼ cup of flour at a time until the dough is only a little sticky. Knead the dough until smooth and elastic (about 6 minutes).
Step 4: Lightly oil the large bowl, return the dough, cover it with plastic wrap, and leave it to double in size (about an hour) in a warm, draft-free spot – like in the oven with the oven light on or an airing cupboard.
Step 5: Preheat oven to 375F/190C and grease/line a loaf pan with parchment paper. Remove the dough from the bowl, transfer it to the prepared loaf pan, re-cover, and leave to rise for 30 minutes.
Step 6: Bake the tomato bread for 30-35 minutes, until golden (and the internal temperature reaches 200F/93C). Finally, remove it from the pan to fully cool on a cooling rack. Slice and enjoy!
FAQs
I haven’t tried it, but that should work. You’ll need about 25% more active dry yeast than instant yeast. Activate it in warm water (110-115°F/43-46°C) with the sugar and leave for 5-10 minutes to foam. Subtract this water from the total liquid (tomato juices) in the recipe.
While it may be possible to use blanched, peeled tomatoes, I developed this recipe with canned tomatoes, as they contain a more consistent amount of liquid.
Yes. First, mix it on low with the dough hook, then increase the speed to 2 or 3 to knead until smooth and elastic.
Pro Recipe Tips
- Flour amount varies: Aim for dough that’s moist but not sticky. The amount depends on humidity, weather, flour used, etc.
- Check the yeast date: Expired yeast won’t rise.
- Heat the liquid: The yeast requires a temperature of 110-115°F/43-46°C to activate. Too hot though, and the temperature will kill the yeast.
- Leave the loaf to cool before slicing: Residual heat ensures it’s fully cooked. It will then set fully while it cools.
Serving Recommendations
- Toasted with lashings of vegan butter (perfect for mopping up soups and stews)
- To make vegan avocado toast or breakfast toast with tofu scramble with veggies
- Make a vegan grilled cheese
- Use it to make tasty sandwiches – like a sweet potato sandwich, pesto tofu sandwich, or sandwich with this easy hummus and veg.
Storage Instructions
Store the tomato bread in wax paper or a cloth bag for up to 3 days. OR freeze it whole or sliced, wrapped in plastic wrap in a Ziplock/Stasher bag, for up to 3 months.
To freshen up a slightly hard loaf, sprinkle it with water, then bake/microwave until warm. They also make delicious breadcrumbs/croutons.
Tomato Bread
Equipment
Ingredients
- 3 ¾ cups of all-purpose flour or more (divided)
- 1 tablespoon of sugar
- 1 package of instant rapid yeast
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of Italian seasoning
- 1 (15-ounce) can of diced tomatoes in their juices
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil plus more for coating the bowl
Instructions
- In a large bowl, mix 3 cups of flour, sugar, rapid yeast, salt, garlic powder, and Italian seasoning. Set aside.
- In a small saucepan, warm up the diced tomatoes in their juices, tomato paste, and olive oil. If you have a food thermometer, you’ll want the sauce to be at 110 degrees. If it is hotter, it will kill the yeast.
- Pour the tomato sauce into the bowl with the flour mixture. Mix until all of the ingredients are combined. The dough will be sticky. Start adding flour ¼ cup at a time until the dough is not too sticky.
- Knead the dough for about 6 minutes and until you can form a soft dough ball.
- Add some oil to the bowl and spread it all around.
- Place the dough in the bowl and cover it with a plastic wrap. Place the bowl in a warm place for at least one hour and until the dough has doubled in size.
- Preheat the oven at 375 degrees F. and grease or line a loaf pan with parchment paper.
- Remove the dough from the bowl and place it on the prepared loaf pan. Cover it back with the plastic wrap and allow it to rise for 30 minutes.
- Bake for 30 to 35 minutes until golden.
- Remove from the pan and place it on a cooling rack to cool.
Notes
- Flour amount varies: Aim for dough that’s moist but not sticky. The amount depends on humidity, weather, flour used, etc.
- Check the yeast date: Expired yeast won’t rise.
- Heat the liquid: The yeast requires a temperature of 110-115°F/43-46°C to activate. Too hot though, and the temperature will kill the yeast.
- Leave the loaf to cool before slicing: Residual heat ensures it’s fully cooked. It will then set fully while it cools.
I can see this with fresh snipped basil or pesto added, also some soaked and snipped sun-dried tomatoes for good measure.
That sounds amazing!
Love this tomato bread!