Houston. We have tomatoes.

And when life hands you a basket of tomatoes, you get baking.

I needed to bake a loaf of bread tonight for dinner and looking at all of the tomatoes I had brought in, I thought of a bread recipe my mom used to make with tomato juice. I figured I could rework it for fresh tomatoes, so I went for it.

Baking bread really isn’t as difficult as people make it out to be – and on hot, humid days, natures outdoor proofing box only makes it easier.

I grabbed three nice and ripe yellow tomatoes, cored them, and put them into the food processor. I let them chop for probably a minute – until they were reduced to a liquid. My tomato juice was ready.


Fresh Tomato Bread

  • 1/3 cup warm water
  • 1 pgk dry yeast
  • 3 tbsp sugar
  • 1/4 tsp ginger
  • 1 cup tomato juice and pulp from 3 or so fresh tomatoes
  • 4 cups flour
  • 3 tbsp softened butter
  • 1/2 tsp salt

Place yeast, warm water, and sugar in mixing bowl. Let proof about 5 minutes.

Add ginger, juice, salt, 3 cups flour, and butter. With dough hook, mix well, adding more flour to make a soft but not too sticky dough. Mix for about 10 minutes.

Turn dough out to a floured surface and knead a few minutes.

Roll into a ball and place in an oiled bowl. Cover and allow to rise until doubled.

Punch down and form into a round or oblong loaf. Place on a well-floured or corn meal-covered bread peel – if using a baking stone – or onto a floured or corn meal-covered sheet pan and let rise again, until doubled.

Place into a 350°F oven and bake about 45-55 minutes.

It came out with a really soft, tender crumb – perfect for enjoying with bruschetta or toasted with butter and jam.

Take advantage of those fresh tomatoes in the garden!