Summer! Our garden is in full bloom and suddenly you go from longing for tomatoes to having more than you know what to do with. When I have loads of cherry tomatoes I like to roast them. Once roasted the little nuggets can go right into a fresh pasta, a bruschetta or be scooped up and frozen for that time when there are no fresh tomatoes. Another fun and tasty option is tomato bread. No fancy ingredients - just garden fresh goodness!
My recipe for tomato bread is a little sweet and a little savory, playing off the fruitiness of sweet roasted cherry tomatoes. The bread is awesome served with a summer vegetable meal. Use it like you would use cornbread. Because of its sweetness, it also makes a great breakfast bread. You can eat it sliced off the loaf or toasted and buttered. I am eating a slice right now with my morning coffee - yum!
You know tomato season is also basil season, so here I combine the flavors. This recipe calls for 1 cup of roasted cherry tomatoes - about 2 cups of fresh tomatoes. If you are roasting cherry tomatoes anyway, roast extra! If you are doing one pan, why not do 2 pans at the same time.
Roasting cherry tomatoes is fast! The roasting brings out all the sweetness in the tomato. This is the point you are reminded that tomatoes are actually a fruit. Once roasted I can't stop myself from eating the caramelized gems straight from the pan - they are just like candy. Sliced tomatoes, olive oil, salt, pepper and 1 hour of low heat - that is it.
Roasted Cherry Tomato olive oil Bread
1 cup sugar
1/2 cup olive oil - more for the pan and drizzling on top
1/4 cup buttermilk
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup olive oil roasted cherry tomatoes - a few extra for the top of the bread
1/4 cup basil torn into small pieces
Course sea salt
Preheat oven to 350 degrees. Prepare 8.5 X 4.5 inch loaf pan by coating with olive oil. Sprinkle or grind a dusting of course sea salt to the bottom of the pan.
In a small bowl stir together flour, baking soda and fine salt.
In a larger bowl whisk together eggs and sugar until frothy. Whisk in the buttermilk and the olive oil.
Stir the dry ingredients into the wet. Before the mixture is completely combined add the olive oil roasted cherry tomatoes, including some of the tomato olive oil juice from roasting, and basil. Stir until just combined.
Pour mixture into prepared loaf pan. Top with some roasted tomatoes, drizzle with olive oil and sprinkle with course sea salt.
Bake for about 1 hour or until tester comes out clean.
Cool on rack for 10 minutes and then turn out of the loaf pan.
You can serve warm or at room temperature. Enjoy!
Olive Oil Roasted cHerry Tomatoes
Make extra. This is a great way to save cherry tomatoes for the off season. When cherry tomatoes are coming fast and crazy I get into the habit of roasting nightly. While I am preparing dinner, I will ready a pan or 2 and then let them roast while we are eating. After an hour of roasting, I will scoop them into a freezer bag or container and pop them straight into the freezer. Done - tomatoes are ready for using in the winter with pasta, in soups or anywhere you would use canned tomatoes.
Salt and Pepper
Preheat oven to 325 degrees. Cover a baking sheet with parchment paper.
Half cherry tomatoes, filling the baking sheet with a single layer. Drizzle on olive oil. Season with salt and pepper to taste.
Roast for 1 hour.
Note: Use in bread, pasta, soup, bruschetta - endless possibilities!