Always Summer Tomato Bread Loaf
- Prep Time: 15 minutes - overnight
- Cooking Time: 0 minutes
- Serves 6-8
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/3 cup extra virgin olive oil
- 4 tablespoons white balsamic vinegar or rice wine vinegar
- 1/2 teaspoon dried oregano
- 4 or 5 fresh herb leaves of your choice such as fennel, basil or parsley
- 4 slices country sourdough or other country style bread, sliced ¼ inch thick and arranged lengthwise
- 2 Backyard Farms Beefsteak tomatoes, cut into thin round slices
Easy to put together ahead of time, this marinated tomato bread loaf made with Backyard Farms Beefsteak tomatoes makes an impressive statement and is fun to eat.
Line a loaf pan with plastic wrap leaving an overhang of several inches. Space the herbs in the base of the pan. Set aside.
In a jar, mix together the salt, sugar, oil, vinegar and oregano. Set aside.
Place one of the bread slices over the herbs in the loaf pan and brush it with some of the dressing. Lay two or three tomato slices on top of the bread in a single layer and brush the tomatoes with some of the dressing. Place a second bread slice over the tomatoes and continue making two more layers as described. Place the last slice of bread over the last layer and bring the overhanging plastic wrap over the top of the pan. Press on the plastic wrap with your hands to compress the loaf. Place a weight (two soup cans) or a brick wrapped in foil over the top of the loaf and refrigerate overnight.
To serve, unwrap the loaf pan and place a serving dish over the top of the pan and invert the loaf. Carefully peel away the plastic wrap. Use a serrated knife to cut crosswise ½ inch thick slices of the loaf.
Recipe prepared for Backyard Farms by Mary Ann Esposito of Ciao Italia