Best 4 Italian Tomato Bread Recipes

Italian tomato bread is a simple yet delightful dish that showcases a magical synergy of flavors. It's an Italian dish that combines the tangy sweetness of tomatoes and the humble heartiness of bread. The star of this culinary masterpiece is the vibrant tomato, often used fresh or sun-dried, infusing each bite with a summery burst of flavor. The bread, typically a rustic loaf, adds a chewy foundation and an earthy backdrop for the tomatoes to shine. While this delectable treat is easy to prepare, finding the perfect recipe can be a delightful journey through Italian culinary traditions. Let's embark on an adventure to discover the best Italian tomato bread recipe that promises a flavorful and memorable meal.

Let's cook with our recipes!

PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)

Pappa Al Pomodoro (Italian Bread and Tomato Soup) image

This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about and really needs more recognition. Please note that this could easily be turned into a vegetarian recipe by using vegetable broth.

Provided by evelynathens

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 cloves garlic
1 large onion, peeled,cut in half,thinly sliced
1/4 cup olive oil
1/2 teaspoon red chili pepper
1 (1 3/4 lb) can plum tomatoes
1 lb stale bread, sliced,torn into small pieces
6 cups broth, of your choosing
1 cup packed basil, shredded
grated parmesan cheese
extra virgin olive oil

Steps:

Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.

ITALIAN TOMATO HERB BREAD

Italian Tomato Herb Bread image

Make and share this Italian Tomato Herb Bread recipe from Food.com.

Provided by Sharon123

Categories Yeast Breads

Time 1h25m

Yield 2 loaves

Number Of Ingredients 15

Ingredients

2 cups tomato puree
2 (1/4 ounce) envelopes active dry yeast
1 tablespoon sugar
1/2 cup sweet onion, minced
3 cups white flour
1 cup whole wheat flour
1 1/2 teaspoons salt
2 tablespoons italian seasoning
1 teaspoon sweet basil
3/4 teaspoon garlic powder
1/2 teaspoon medium grind black pepper
1/2 teaspoon celery seed
6 tablespoons butter, melted (or margarine)
1 3/4 cups white flour (or a mix of 1 cup white and 3/4 cup whole wheat)
1 egg white

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 STYLE TOMATO BREAD

Italian Style Tomato Bread image

Provided by Rachael Ray : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 small red chile, chopped or thinly sliced
1 large clove garlic, thinly sliced
1 round loaf crusty bread with or without sesame seeds
1 large ripe tomato
Salt
2 tablespoonfuls capote capers or sliced caper berries
A scant handful pitted black olives, coarsely chopped
8 thin anchovy fillets, drained, optional

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.

ITALIAN TOMATO BREAD

Italian Tomato Bread image

With tomato juice and Parmesan cheese, this bread tastes like a grilled cheese and tomato sandwich. I often top slices without favorite pizza toppings for a unique snack.

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm tomato juice (110° to 115°)
1/4 cup ketchup
1/4 cup grated Parmesan cheese
3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6-3/4 to 7-1/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add the tomato juice, ketchup, Parmesan cheese, sugar, butter, salt, basil, oregano and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 115 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Select the Right Tomatoes: Use ripe, flavorful tomatoes with a good balance of sweetness and acidity. Look for varieties like Roma, San Marzano, or heirloom tomatoes.
Roast the Tomatoes: Roasting the tomatoes intensifies their flavor and brings out their natural sweetness. Roast them at a high temperature until they are slightly caramelized.
Use Fresh Herbs: Fresh herbs like basil, oregano, and thyme add a burst of flavor to the bread. Use them in both the tomato mixture and the bread dough.
Let the Dough Rise Properly: Allow the dough to rise in a warm place until it has doubled in size. This ensures a light and airy texture in the bread.
Shape the Bread Properly: Shape the bread into a round or oblong loaf and place it seam side down in the prepared baking pan. This helps keep the crust crisp.
Bake the Bread at a High Temperature: Baking the bread at a high temperature creates a crispy crust and a tender interior.

Conclusion:

Italian tomato bread is a delicious and versatile bread that can be enjoyed as a snack, appetizer, or side dish. Whether you choose to make it with fresh or roasted tomatoes, this bread is sure to impress your family and friends. So gather your ingredients, preheat your oven, and get ready to bake a loaf of this flavorful and aromatic bread. Buon Appetito!