This recipe for Fresh Tomato Bread will go great with any meal. This bread is good toasted with butter, too. A great way to use up some of your fresh tomatoes from the garden.
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 cup sour cream
1 cup buttermilk
1/4 cup mayonnaise or salad dressing
1/3 cup chopped onion
1 cup peeled and chopped or mashed tomatoes
1/2 cup shredded cheddar cheese
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. Makes 1 loaf. Enjoy!
Note: I have not tried this bread any other way other than the recipe nor have I tried freezing it. I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week.
Tip: To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.
If you like this recipe, you might also like my recipe for Tomato Pie.
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