Tomato Bread Bundt Style
This tomato bread is a delicious breakfast or appetizer that brings together classic Italian flavors all in one slice
Equipment
- 1 9.5 or 9.75" Bundt Pan
Ingredients
- 3 ½ cup All Purpose Flour
- 1 tablespoon Baking Powder
- 2 - 3 teaspoon Salt add or reduce according to taste
- 1 ⅓ lb Tomatoes 600 g by weight
- ⅓ cup Sun Dried Tomatoes 40 g by weight
- ⅓ cup Olive Oil 75 g by weight
- 10-15 Whole Pitted Black or Green Olives halved, 45g by weight
- 4 tablespoon Pine Nuts
- 1 cup Fresh Italian Basil 30 g by weight
- 1 tablespoon Salt adjust according to taste
Instructions
- Preheat oven to 350 deg F. Grease a 10" inch bundt pan and dust flour to ensure the inner surface is completely coated. Keep aside.
- Add the fresh tomatoes to a high speed blender and run it until tomatoes are fairly pureed. Now add the sun dried tomatoes and pulse for 30-40 seconds until the they are chopped down to smaller pieces. Keep this mixture aside.
- In a large bowl, add the flour, salt and baking powder. Mix well. Now add the chopped basil, olives,pine nuts and mix again.
- Slowly add the pureed tomato mixture in to the bowl. Then add the olive oil and mix until all the ingredients are just combined.
- Pour this mixture in to the bundt pan and bake for 55-60 minutes. Insert a tooth pick near the center and see if it pulls out clean to check if the bread is done.
- Let the bread cool a bit. Place a plate inverted on top of the bundt pan. Holding both the plate and pan, turn it over to let the bread 'pop put' on to the plate. Serve warm.
Notes
1. Nutritional values provided are only approximate and are not exact values.