Tomato Breads

One of my husband’s coworkers and I collaborated to come up with a good use for his bumper crop of homegrown tomatoes.

The first recipe we used was an Emeril Lagasse recipe from 2000, Caramelized Onion Rosemary and Fresh Tomato rounds. All I can say is “awesome”!

Don’t they look like mini pan pizzas? This is such a great way to use fresh tomatoes. Baking the rounds at a high heat really brings out the flavor. And, these are sprinkled with olive oil, crushed red pepper, gorgonzola and fontina cheeses.

We also made a delightful Roasted Tomato Bread using the recipe from The Knead for Bread. Be sure to check out the pictures on the website.

This is a beautiful bread with tomatoes scattered throughout and a chewy texture. You roast the tomatoes with olive oil, garlic, and fresh thyme. Great for sandwiches! But, I especially liked this broiled with mozzarella and fresh basil.

This experience has definitely motivated us to come up with our own selection of tomato breads.  Looking forward to working on that already!

corrie @ Peachie’s Treats

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About Peachie's Treats

Homebaked Breads & Desserts
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