Tomato Loaf – Pane al pomodori

Here is the complete recipe for Tomato Loaf – Pane al pomodori.

INGREDIENTS

1. 125g (all-purpose) flour


2. 7g tsp baking powder


3. 45g grated Parmesan cheese, plus extra for sprinkling


4. 1 tsp fennel seeds


5. 3 eggs


6. 40g melted butter, cooled


7. 2 tbsp double (heavy) cream


8. 50g sun-dried tomatoes, finely chopped


9. salt


10. ₁⁄₂ tsp black pepper


11. handful of basil leaves


12. 120g baby tomatoes, leave the stalks on a few

METHODS

1. Preheat the oven to 180°C (fan)/200°C/400°F/Gas mark 6 and line a 19 x 9cm/7₁⁄₂ x 3₁⁄₂in loaf tin with parchment paper.


2. Combine the flour, baking powder, grated parmesan and fennel seeds and set aside.


3. Whisk the eggs, melted butter and cream together in a large bowl until well combined and creamy.


4. Stir in the sun-dried tomatoes.


5. Fold in the flour mixture and mix with a spoon until it is all well incorporated. Stir in a little salt (careful, sun-dried tomatoes can be quite salty), black pepper and basil leaves.


6. Pour the mixture into the prepared loaf tin. Push a few baby tomatoes into the mixture, sprinkle a little grated Parmesan over, and place the tomatoes with stalks on top, pressing slightly, for decoration.


7. Cover with foil and bake in the oven for 30 minutes. Remove the foil and bake for a further 10 minutes until golden.


8. Check by inserting a wooden skewer as you would for a cake; if it comes out clean, it is ready.


9. Remove from the oven, leave to cool, then remove from the tin, slice and serve.

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