Tomato & Basil Loaf

Kitty FloridoJune 24, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

There are certain recipes you know you need to try right away when to see ’em live. This Tomato & Basil Loaf is perfect for a savory breakfast, to serve along with lunch or even as a light dinner served only with a bit of ricotta cheese on top.

Tomato paste is widely available at any supermarket, and all the rest of the ingredients are your usual pantry staples. This quick loaf has the texture of a biscuit, so it’s quite crumbly. After you bake the loaf, it’s really important to follow these two steps: first, let the loaf cool in the pan for 5 minutes, then take it out, and second, let it cool completely before serving. If you don’t it will likely fall appart as you slice.

This is a loaf with a strong basil flavor. If you are not a fan of herbs, I would suggest you use 1 ½ teaspoons instead of the two that the recipe calls for. Other than that, it’s perfect! I absolutely loved the bright color of the loaf eve after it baked. Using both the tomato paste and tomato juice together truly made a difference. Next time, I’ll definitely add some sun dried tomatoes to the mix.

Kitty

Tomato & Basil Loaf

Recipe adapted from Bizcochos y Sancochos
Yields 8 servings

Ingredients:
9 tablespoons of unsalted butter, room temperature
1 tablespoon of brown sugar
2 eggs, room temperature
1 tablespoon of tomato paste
2 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
2 teaspoons of dehydrated basil
½ cup tomato juice
60g. shredded sharp cheddar cheese
2 teaspoons of sesame seeds

Directions:

Preheat your oven to 350°F. Grease and flour an 8-x-5-inch loaf pan.
In the bowl of a stand mixer, cream the sugar and butter.
Add the eggs one at a time mixing thoroughly. Add the tomato paste and mix until combined.
In a separate bowl mix the flour, baking powder, baking soda and dry basil.
Add the flour mix to the butter, alternating with the tomato juice.
Remove the bowl from the mixer, and with a wooden or silicone spoon, mix in the cheddar cheese.
Add mix to the loaf pan, sprinkle the sesame seeds, and bake from 35 to 40 minutes, or until a cake teste or toothpick inserted in the middle, comes out clean.
After taking the loaf out of the oven, let it rest in the pan for 5 minutes, umold then transfer to a cooling rack. Let it cool completely before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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