FRESH TOMATO BREAD
This recipe for Fresh Tomato Bread will go great with any meal. This bread is good toasted with butter, too. We seem to always have an abundance of garden tomatoes and this bread is one of our summer favorites. The oregano seasoning with the cheddar cheese and tomatoes is such a hit! If you have extra tomatoes you will also love this Southern Tomato Pie!
Fresh Tomato Bread Simple Ingredients Needed:
All-purpose flour
Baking powder
Oregano
Black pepper
Salt
Butter
Eggs
Sour cream
Buttermilk
Mayonnaise or salad dressing
Onion
Tomatoes
Shredded cheddar cheese
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 I have now made it a few times. If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe. I have also used onion flakes instead of chopped onion and it worked well too. I also use Duke’s Mayonnaise when I make this bread.
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.
For a real treat, make our homemade pimento cheese and enjoy it on this bread!
“The fresh tomato bread was wonderful! I used fresh store bought tomatoes because it’s still too early for garden grown in my area. Can’t wait to try this again! Thanks so much!” – Cathy
“I just made this today! Doubled the recipe to use up as many of the fresh tomatoes as I could. I made a normal sized bread loaf pan size and 4 mini loaves, and still had enough left for 6 muffin size too! The bread is delicious! So fresh tasting, a great way to use the fresh tomatoes everyone is giving us lately! Thanks so much for the recipe!” – Jeanne
“OMG!!! (Oh my gravy!) This bread is deeeelicious!! I made this yesterday for my family’s Sunday get-together and we devoured it!! Next time I will make 2 loaves!! Thank you so much for the recipe!” – Kerry
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Fresh Tomato Bread
Ingredients
- 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
- 2 eggs
- 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
Instructions
- 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.
Don’t forget to pin!
Click here to follow us on Instagram.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I made this bread today using diced tomatoes. I strained them put them in a paper towel lined container to absorb more moisture out. This process seemed to work fine. My bread rose nicely and was moist but not wet. I cooked to internal temperature of 205 degrees and it was perfect.
So glad to hear this was perfect! Thank you so much for commenting!
I tried to pin the tomato bread recipe, but a red sign pops up saying I am not allowed to pin it. Why?
I have no idea Donna, must be something on your end. I just pinned it fine.
I have made it twice and cooked to 200 it still collapsed on setting, but flavor was great and I put it back in the oven to cook a bit longer wanting a pretty loaf for fair will try one more time maybe less mixing will help
Delicious! Like a slice of cheese pizza!
YAY!!
I made this & although it tastes good, it’s a little “eggy”. I followed your recipe exactly except I used a can of rotel (measured out to replace the tomato & onion). I strained it very well. The bread tasted great but like I said, just a little eggy. Do you this this recipe would be fine w/o the mayo? Maybe that’s the culprit.
I have no idea, I have never thought the bread tasted eggy, but I have also never made it with canned tomatoes. So I can’t really say.
Delicious! I’ve made it many times.
I made it and it was raw in the center after 65 min.
then keep cooking it.
Can it be frozen?
We have never frozen it, but you can always try.
The best bread I’ve ever made. Added a twist with fresh jalapenos. My family loved it. Definitely a recipe for years to come. Super moist and delicious.
YAY! I am so glad you tried this and it was a hit! Love your addition.
Do I remove all the liquid from the tomatoes?
“If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.”
How do I store this bread after baking? I.e. counter top or fridge?
I keep mine in the fridge.
Can you use canned tomatoes
We’ve never tried it with canned tomatoes so I can’t advise. If you do, make sure to really drain the juice from them. Good luck!
I made this in my toaster oven/air fryer so I had to guess about baking time- I lowered the temp to 325* as the air fryer cooks faster. I baked it about 35 minutes and it came out so good! I was afraid the oregano was too much because it’s all I could smell while it was baking but it was perfect! I did really drain the tomatoes well & I’m glad I did. Can’t wait to share it with the friend who donated the tomatoes from her garden!
I followed recipe exactly. I used the cherry tomatoes I had grown. I peeled and chopped them, and let them drain in a colander for 15 minutes. The bread looked just as pictured; it was a little moist. I covered slices with parmesan cheese and broiled a few minutes. That reduced the moisture and was very tasty. I plan to use a meatier tomato next time, and add basil.
Made this over the weekend. It’s absolutely to die for. I’m so glad I found this recipe. It’s a keeper for sure!!
So glad it worked so well for you, we love this bread as well. Some people seem to have issues making it, but we have always enjoyed it.
I was so excited to make this bread. I just knew how it would taste just reading the ingredients. Savory, dense yet crusty! The loaf was so pretty coming out of the oven, but quickly sunk down. I could not wait for the loaf to cool completely before getting a slice. The anticipation was killing me. I was so disappointed. The bread was so mushy and I did not like the taste at all. I returned the loaf to the oven. Hopefully this will fix the mushiness. I will try another piece after the loaf has cooled down. I am happy the bread worked for so many of you! I am not giving up yet!
I would assume your tomatoes are REALLY ripe and may be too wet and it may need to be baked longer. I just approved a comment of someone who had great success with this bread.
I made this bread and it didn’t seem to cook right. I had to cook much longer and it still was wet/too moist inside. I used a loaf pan. What did I do wrong??
I would assume your tomatoes are REALLY ripe and may be too wet and it may need to be baked longer. I just approved a comment of someone who had great success with this bread.
Did you use sharp cheddar? Mild?
Thanks!
Whichever you like.. I use whatever I have on hand.
Is it ok to use frozen tomatoes??
I have only made it the way it is written.
Hello
Id like to ask may I use sun dried tomatoes for this recipe?
I already replied to this on your other comment “You can always try it, but you may be missing some of the moisture from the fresh tomatoes.”
I made this again. Have to say it is marvelous. I did make one change in that I used full fat Greek yogurt in place of sour cream, because I didn’t have any sour cream. It was still as tasty as the first one I made. Thank you for your great recipes!
We are thrilled you love this bread, we love it too! So glad that changed worked well for you, thank you so much for sharing!
The fresh tomato bread was wonderful! I used fresh store bought tomatoes because it’s still too early for garden grown in my area. Can’t wait to try this again! Thanks so much!
This is probably a stupid question. But do you suppose I could use drained canned tomatoes? Recipe sounds delicious but it is past summer tomatoes in my area.
Honestly I can’t say.. I haven’t tried it so I can’t advise. It may work fine if they are really drained.
Use fresh Roma tomatoes from the produce department of your grocery store. They have the best flavor when cooked. They are the oval shaped tomatoes.
Can bread flour be used?
I have only made it the way the recipe says, so I can’t say.
Should the tomatoes be seeded and or peeled?
The recipe calls for 1 cup of peeled tomatoes. You can take the seeds out if you like, we don’t.
Can I get a Gluten free Recipe for this Tomato Bread? Tried the original recipe, and it was AWESOME! but Alas, I need Gluten free recipes these days!
I’m sorry Susan I have never made a GF version. If I do, I will update the recipe.
I made this bread tonight with gluten free flour and it turned out beautifully. I also added 1 teaspoon of Italian seasoning to the initial recipe. Lastly, I added cheese to the top and it turned out crusty.
This recipe is a keeper. My family loved it.
Made the bread today, I had to use 2 tomatoes. I tested the bread to see if it was done and it show no crumbs do I I took it out and it was beautiful, then it fell in 2 places. It’s very moist and the taste taste is very good. Why did it fall?
The most common reason for quick breads to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter. As the bread cooks, those air bubbles make it rise, but because they are unstable then collapses as it sits.
Can I use cake flour?
I have never tried it with cake flour Wendy, so I can’t advise you.
made this and it turned out good. I did find it to be a very dense bread but very tasty. Thanks
Posting comments taken from the Facebook page from fans that made the bread:
Bethany Joy Harvey I made this gluten free~then I made a warm cheese dip and broke off pieces and dipped~very yummy! it was great gluten free alone though too! thanks for a great recipe!
Sandy Smith I made it!!!! Good!!! Has to bake a little longer. I put bacon pieces in.
Kathy Gabbard Foust Awesome tried it.
Lisa Galloup Soderstrom Thisi is so awesome with Tomato Soup, or even with a warm cheese dip!
Can this be frozen? I would love to have this later in the fall with a bowl of soup. If so how long can it be frozen for?
I have not tried freezing it but would think you could, Colleen.
I just made this today! Doubled the recipe to use up as many of the fresh tomatoes as I could. I made a normal sized bread loaf pan size and 4 mini loaves, and still had enough left for 6 muffin size too! The bread is delicious! So fresh tasting, a great way to use the fresh tomatoes everyone is giving us lately! Thanks so much for the recipe!
Wow! Looks wonderful! I’m baking this for dinner.
Do different kinds of tomatoes matter? Example: Romas (less juicy) vs. beefsteak (more juicy).
I have used several different red tomatoes. I don’t think it would matter Kerri.
OMG!!! (Oh my gravy!) This bread is deeeelicious!! I made this yesterday for my family’s Sunday get-together and we devoured it!! Next time I will make 2 loaves!! Thank you so much for the recipe 🙂
Thank you Kerri! So happy your family enjoyed the bread.Thank you for letting me know.
I just made this Tomato Bread, It is wonderful, If I am not careful I might eat to much, Thank you for this recipe!!
Thrilled you are enjoying it!!
This sounds amazing. Can’t wait til I get a lot of tomatoes cause I will definitely try this. Wonderful idea for using them up for sure. Pinning!
Use an instant read thermometer. Breads should be 200-210 degrees when done.
Thanks for thermometer tip! I’m not a bread maker and I didn’t know.
Love your Recipe
Mayo vs salad dressing….I use them specific for the salad etc. , that I am making…dressing is sweeter and less thick than mayo…so my question is which do you personally recommend for this tomato bread recipe? Thanks, Peggy
I used mayo when I made this bread.
How many tomatoes
Enough to make a cup. I would think it would depend on the size of your tomatoes as to how many it takes.
The recipe calls for a 9×5″ pan but that doesn’t look like it in the picture. Is that the recipe doubled and in a 9×13″? Thanks in advance. Eager to bake this!
That is a 9 x 5 bread dish. It is probably the way the camera took the picture that makes it look that way.