Savor the flavors of the season with this homemade tomato basil bread. It’s perfect for using fresh garden tomatoes and fragrant basil. This easy artisan loaf combines juicy tomatoes, herbs, and a golden crust for a bread that’s as beautiful as it is delicious. Ideal for summer dinners, fall gatherings, or anytime you want to bring the taste of the garden to your table.

If you’re ready to bid farewell to hot, dry weather, but still want to enjoy the delicious flavors from your summer garden, then this Tomato Basil Bread just might be the ticket.

A friend of mine sent me this recipe a few weeks ago, and I’ve been waiting for the perfect time to try it. It’s been so hot lately for baking, but it rained this past weekend, so I took advantage of the milder weather and baked this easy and delicious bread.

The addition of Parmesan cheese provides a smooth texture and creamy taste, and the crushed red pepper gives it a little heat. You can adjust the heat up or down to suit your taste.

I enjoyed a milder version of this bread, but if you like more heat, you can increase the amount of red pepper flakes to your heart’s desire.

Serving Suggestions

Tomato basil bread is versatile and can be enjoyed in so many ways. Slice it thick and serve alongside hearty soups like minestrone or tomato bisque for a comforting meal. Toasted slices make a flavorful base for bruschetta topped with mozzarella, olive oil, and fresh basil. It also pairs beautifully with pasta dishes, grilled chicken, or a simple green salad. For a lighter snack, enjoy it warm from the oven with a drizzle of olive oil or a swipe of garlic butter.

Variations & Substitutions

Want to switch things up? Try adding roasted garlic or sun-dried tomatoes for an extra burst of flavor. Whole wheat flour can be swapped in for part of the all-purpose flour to add nuttiness and a bit more texture. Fresh basil is ideal, but dried basil works in a pinch. Just use about one-third of the amount.

Storage & Freezing Tips

Store leftover tomato basil bread at room temperature in a paper or cloth bread bag for up to 2 days, or in a sealed container for 3–4 days. To keep the crust crisp, avoid plastic storage unless freezing. For longer storage, slice the loaf, wrap it tightly in foil or freezer paper, and place it in a freezer bag. It will keep well for up to 3 months. To enjoy, thaw at room temperature and refresh in a warm oven for 5–10 minutes.

Tomato Basil Bread

Recipe adapted from RecipeSecrets.net

Makes: 1 loaf

• 1 1/4 teaspoons active dry yeast
• 3/4 cup warm water
• 1/4 cup minced fresh basil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes (add more for more heat)
• 2-1/4 to 2-1/2 cups bread flour

Directions:

In a large bowl, dissolve yeast in water. Then stir in fresh basil, Parmesan cheese, tomato paste, sugar, oil, salt, red pepper flakes, and 2 cups of flour.

Stir in enough remaining flour to form a stiff dough.  Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down the dough, then knead for 1 minute.

Shape into a round loaf, or for a variation on a theme, shape it into a batard shape. For instructions on how to shape a batard, refer to this post.  Place the loaf on a parchment-lined baking sheet. Cover and let rise until doubled, about 1 hour.

Preheat the oven to 400°F. with a baking stone on the middle rack and a steam pan underneath.

With a sharp knife, scissors, or a lame, cut several small “X’s” in the top of the loaf.

When the oven is sufficiently preheated, slide the loaf (on the parchment paper) onto the baking stone.  Pour 1 cup of hot water into the steam pan. 

Immediately turn the oven down to 375°F and bake the loaf for 25 to 35 minutes, or until golden brown. Remove from the pan to a wire rack to cool.

You might also enjoy

Garden Tomato Bread – Garden Tomato Bread made with fresh tomatoes, herbs, and seeds—rustic, flavorful, and the perfect way to enjoy your summer harvest.

Happy Baking!

Cathy

My original post appeared on Culinary.net; however, that version has been archived.