Tomato Pan Bread
Today's recipe is a simple one devised to make a delicious use of the glut of tomatoes available in the garden at this time of year. Specifically cherry tomatoes, but you can also use regular tomatoes in a pinch, chopped into smaller bits.
It is kind of like an upside down tomato bread in that the tomatoes and a few other bits are sauteed until golden brown in a large skillet and then a batter it poured over top . . .
and then baked in the oven until golden brown all over, ready to tip out onto a serving platter or cutting board . . .
It also makes use of fresh garden herbs . . . oregano and basil, although for sure you can use dried herbs if that is all you have, but if you have fresh herbs available so much the better!
The herbs are used both in the tomato mixture and in the bread batter . . .
The batter is a simple quick bread batter, similar to a cake or a muffin batter, and flavoured with the herbs and finely grated Parmesan cheese . . .
More Parmesan gets sprinkled on top to serve, along with more basil. I cut the basil for the garnish chiffonade style. Simply roll up the leaves into a tight cigar and then cut crosswise into thin slivers. Perfect!
For the garnish I use coarsely grated Parmesan because it tends to look and show up much better for presentation.
As you can see it is a light and moist quick bread . . . with a lovely texture . . . .
Perfect for serving with soups, salads or stews. Or even simply on it's own as a light lunch or late breakfast.
No matter when you serve it, it is bound to become a firm family favourite and you will find your family asking you to make it often!
Any leftovers can be store in the refrigerator and then quickly reheated in the microwave. I find 30 seconds on high to be ample time. I have even enjoyed the leftovers warm for breakfast. I know . . . naughty me. Its almost like pizza, but better.
Yield: 8
Tomato Pan Bread
prep time: 15 minscook time: 30 minstotal time: 45 mins
A delicious moist and fluffy tomato upside down bread, baked in a skillet, and perect for serving with soups, stews, salads, or even on its own.
ingredients:
120ml olive oil (divided) (1/2 cup)
275g cherry tomatoes, quartered (1 pint)
1 TBS sugar (divided)
1/2 tsp dried oregano leaves (2 tsp minced fresh) (divided)
1 1/2 tsp salt
280g plain flour (2 cups)
45g finely grated Parmesan cheese (1/4 cup)
(plus more for garnishing)
1 TBS baking powder
1 bunch basil chopped (1/4 cup) (plus more for garnishing) (divided)
240ml whole fat milk (1 cup)
3 large free range eggs
2 tsp grated fresh lemon zest
1 TBS fresh lemon juice
You will also need:
1 (12-inch) non-stick skillet with an oven-proof handle
instructions:
Preheat the oven to 190*C/375*F/ gas mark 5. Heat 3 TBS oil in the
skillet over medium high heat just until it begins to shimmer. Add the
tomatoes, 1 tsp sugar, half the oregano leaves and 1/4 tsp salt to the
skillet. Cook, stirring occasionally, until the tomatoes have softened
and are lightly browned. Remove from the heat.
skillet over medium high heat just until it begins to shimmer. Add the
tomatoes, 1 tsp sugar, half the oregano leaves and 1/4 tsp salt to the
skillet. Cook, stirring occasionally, until the tomatoes have softened
and are lightly browned. Remove from the heat.
Whisk
together the flour, cheese, baking powder, remaining salt and sugar,
remaining oregano, and 1 TBS basil in a bowl. Whisk together the milk,
remaining olive oil, eggs, lemon zest and lemon juice. Add all at once
to the dry ingredients and fold together just to combine. The batter
will and should be a bit lumpy. Pour this over the tomatoes in the pan,
making sure they are totally covered. Return the skillet to medium high
heat and cook just until the edges begin to brown. (about 2 minutes)
Turn the pan into the oven and bake for 20 to 25 minutes until the top
is golden brown. Remove carefully, using a pot holder for the handle as
it will be very hot.
together the flour, cheese, baking powder, remaining salt and sugar,
remaining oregano, and 1 TBS basil in a bowl. Whisk together the milk,
remaining olive oil, eggs, lemon zest and lemon juice. Add all at once
to the dry ingredients and fold together just to combine. The batter
will and should be a bit lumpy. Pour this over the tomatoes in the pan,
making sure they are totally covered. Return the skillet to medium high
heat and cook just until the edges begin to brown. (about 2 minutes)
Turn the pan into the oven and bake for 20 to 25 minutes until the top
is golden brown. Remove carefully, using a pot holder for the handle as
it will be very hot.
Carefully tip out onto a serving platter or large cutting board. Garnish
with some more grated Parmesan and the remaining basil. Cut into
wedges to serve. Serve warm or at room temperature. Store any leftovers
in the refrigerator.
Created using The Recipes Generator
I have never frozen this, but can't see why it wouldn't freeze well. I would wrap up pieces individually really well, freeze, and then just remove as needed, I would think, once again, 35 to 40 seconds would be ample time to thaw/warm in the microwave! I predict that you will really like this! Bon Appetit!
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