This herbed tomato bread uses no yeast and is vegan. It’s ready in 45 minutes and smells absolutely delicious, just like a tomato-based pizza (be still my beating heart).

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.

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) ate 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 melting vegan butter, as the base for open-faced sandwiches, etc.

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

How to make herbed tomato bread

Preheat the over to 180C fan/200C 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.

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.

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.

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.

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.

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).

Continue to Content

Yield: 12

Herbed Tomato Bread

Print

This tasty tomato and herb bread comes together in 45 minutes, is vegan, and requires no rising time.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

Dry Ingredients

• 1.5 cups (175g) plain white 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
• 1/8 cup (30ml) soy milk or non-dairy milk of choice
• 12.35 fl oz (365ml) tinned pureed tomatoes, or tinned chopped tomatoes that you have blended
• 1/8 cup (30ml) tomato concentrate paste/purée, the kind that comes in a small tin or tube
• 1 tbsp dark soy sauce

Instructions

1. Preheat the over to 180C fan/200C 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
Amount Per Serving Calories 173Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 242mgCarbohydrates 27gFiber 3gSugar 2gProtein 5g

• Easy Light Lemon Lentil Soup
• Easy Homemade Bread Recipe
• Vegan Dal Tadka Recipe in 25 minutes
• Vegan Gur Cake – a traditional Dublin dessert
• Easy Vegan Irish Stew with Guinness