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Quick Herbed Tomato Bread

This herbed tomato bread is a super easy no yeast quick bread and is also easily made vegan. It’s ready in 45 minutes and smells just like a tomato-based pizza!

A red-orange loaf of bread cooling on a black wire rack

The crust has the perfect amount of chew, and the tomato and herb-scented interior is springy but not dry. Just moist enough, and packed with rich umami flavors.

When I was a teenager I absolutely adored the tomato bread you were able to buy in Superquinn in Ireland. I used to inhale it toasted with melted cheddar, tomato and onions, open-faced sandwich style.

Lately (I have no idea why) I have definitely been hankering and obsessing over that bread.

If you’re a fan of Irish breads you can also try my easy vegan Irish soda bread. If you’re feeling a bit fancier, my focaccia with garlic and herbs and a fresh bruschetta dip is always a winner.

So of course, to get the information I needed for my tomato bread fix, I went to the Internet.

I couldn’t find the right bread recipe, just a million pages about Spanish tomato bread (toasted bread with tomatoes and olive oil on it), bread with some tomatoes in it, or a pale version of what I was looking for.

A slice of tomato bread loaded up with tomato, cucumbers and hummus

Plus, I wanted this bread to be yeast free because I knew I’d have to test a lot of versions of it (not a naturally gifted baker here….) and didn’t want to spend half my life waiting for different batches of dough to rise.

It took me about seven batches to get it right. When I was down to the last two, I took pity on my tomato-bread-stuffed husband and children, and my tomato-bread-stuffed fridge and freezer, and forced my workmates to be my guinea pigs.

What can you put on tomato bread?

Some crazy people (hint, not me) eat it without anything on it and loved it. It is probably tasty enough to eat on its own, but I’d recommend it with hummus, smashed avocado, toasted and warm with butter (plant-based for me), as the base for open-faced sandwiches, etc.

I would also highly recommend grilling cheddar, onions, and tomatoes on it. Or mozzarella and pesto. It’s also amazing for dipping in creamy soups.

How to make herbed tomato bread

Preheat the over to 390ºF (200ºC)and mix all the dry ingredients together in a bowl. Make sure to mix the herbs and baking soda in well to get an even spread of flavors and allow the tomato bread to rise evenly.

All the dry ingredients mixed together in a blue bowl.

Whisk together the wet ingredients in a separate bowl, trying to mix the olive oil in as well as possible. Then mix the wet ingredients into the dry until very well blended.

Tomato sauce in a glass bowl

As with most quick breads, you have to straddle a fine line between mixing enough that everything is well distributed (otherwise you’ll have white floury spots in your bread) and overmixing, which toughens the bread.

an orange dough in a blue bowl

The dough will be wet and sticky. Grease a loaf pan with a little olive oil or margarine. Tip in the wet-dry mixture and wet your hand and smooth it over, making sure the dough gets into the corners.

An unbaked loaf of orange-coloured bread

Pop in the oven for 35 minutes on a shelf in the lower third of the oven. This will make sure the bottom cooks through properly and the top doesn’t overly brown.

Check it’s done by inserting a skewer into the middle, and if any wet dough is on it, bake it in five-minute increments until completely done. You can also switch off your oven and let the tomato bread finish baking in the residual heat.

Allow to cool down in the loaf pan, covered with a damp kitchen towel or clean cloth. Covering quick breads with damp towels while cooling prevents a too-hard crust from forming.

A slice or orange-red herbed bread with the cut loaf in the background

Let this bread cool completely (if you can wait that long) before attempting to cut it or it will crumble. Cut it in thick slices, although it’s much easier to slice thinly the next day.

It will keep for up to five days wrapped in cling film or aluminum foil in the fridge and freezes really well.


Enjoy! And don’t forget to let me know if you like it in the comments below, leave a quick star rating on the recipe card, or take a photo and tag me on Instagram (@the_fiery_vegetarian).

Yield: 12

Herbed Tomato Bread

An orange-red bread on a blackcooling grid

This tasty tomato and herb bread comes together in 45 minutes, is egg-free and easily made dairy-free, and requires no rising time.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Dry Ingredients

  • 1.5 cups (175g)all-purpose flour
  • 1 and 2/3 cups (200g) wholemeal flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp dried basil
  • 1/2 tsp dried oregano
  • 1.5 tsp dried garlic powder
  • 1 tsp dried onion powder

Wet Ingredients

  • Scant 1/4 cup (50-60ml) olive oil
  • 2 tbsp (30ml) milk or sugar-free soy milk/non-dairy milk
  • 12.35 fl oz (365ml) canned crushed tomatoes
  • 2 tbsp (30ml) tomato concentrate
  • 1 tbsp dark soy sauce

Instructions

  1. Preheat the over to 390ºF (200ºC) and mix all the dry ingredients together in a bowl.
  2. Whisk together the wet ingredients in a separate bowl.
  3. Mix the wet ingredients into the dry until very well blended. The dough will be wet and sticky.
  4. Grease a loaf pan with a little olive oil or margarine.
  5. Tip in the wet-dry mixture and use a wooden spoon to smooth it flat and make sure the dough gets into the corners.
  6. Pop in the oven for 35 minutes on a shelf in the lower third of the oven.
  7. Check it's done by inserting a skewer into the middle, and if any wet dough is on it, bake it in five-minute increments until completely done.
  8. Allow to cool down in the loaf pan, covered with a damp kitchen towel or clean cloth.

Nutrition Information

Yield

12

Serving Size

1 slice

Amount Per Serving Calories 140Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 470mgCarbohydrates 28gFiber 3gSugar 7gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ben

Monday 29th of November 2021

Hi, can I substitute milk with water?

Deirdre Gilna

Monday 29th of November 2021

Hi Ben, good question. I wouldn't advise it as some milk is needed for the baking soda.

Brittany

Tuesday 7th of January 2020

I know nothing about making bread. Is it possible to make this bread in a bread machine? We have a bread machine at work and I want to try making a fun bread in it.

The Fiery Vegetarian

Tuesday 7th of January 2020

Hey Brittany! You could definitely make this in a bread machine, but it would need to have a quick bread setting, as quick breads don't have to be kneaded (and in fact, will turn out tough and dense if they are).

It would depend on the model, but if it has a quickbread setting you can either bring the ingredients already measured out and dump in to be quickly mixed and then baked or, you may need to mix the ingredients together yourself and then pop in on the quick bread setting.

If you can find out the make and model I can look into it more for you? The main thing to remember is that this dough can't be mixed ahead of time or it won't rise properly. Also, how cool is it that you have a bread machine at work?

James

Monday 30th of September 2019

This is a superb recipe for an outstanding dish! Easy to follow and get great results.

Rachel

Tuesday 26th of March 2019

I don't know how I missed tomato bread growing up in Ireland but I could live off this stuff covered in hummus! Perfect!

carly

Wednesday 30th of January 2019

I made this twice last weekend as my boyfriend and I loved it so much. Can't believe I´ve never tried it before.

The Fiery Vegetarian

Wednesday 30th of January 2019

So happy you made this and it turned out well!

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