Tomato-Raisin Bread 16.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2013 Aug 14, 2013

From Sister Barbara Rohe of Our Lady Star of the Sea: "Living in an area where the homegrown tomato is delicious and generously shared, I looked for a new way to prepare and enjoy those summer treats, which arrived regularly at our door. Having prepared other variations of baked breads (banana, zucchini, pumpkin), I thought, 'Why not try tomato bread!' Adding raisins cared for my sweet tooth."

You'll need two 8 1/2-by-4 1/2-inch loaf pans at least 2 1/2 inches deep.

Make Ahead: The bread can be stored in an airtight container for up to 3 days or wrapped in aluminum foil and frozen for up to 6 months.

Servings: 16

Yield: Makes 2 loaves (12 to 16 slices total)

  • 5 tablespoons plus 1 teaspoon unsalted butter, at room temperature, plus more for the pan (may substitute margarine)
  • 1 cup sugar
  • 1 large egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups mashed and drained fresh tomatoes, peeled (see NOTE)
  • 1 cup raisins


Preheat the oven to 350 degrees; grease the bottom and sides of the two loaf pans with a little butter, or line the bottom and sides with parchment paper.

Combine the sugar and butter in the bowl of a stand mixer or hand-held electric mixer. Beat on low, then medium speed until the mixture is lightened and a little fluffy. Stop to scrape down the bowl. Add the egg and beat on low speed until well incorporated.

Use a spatula to blend in the flour, baking soda, salt, baking powder, tomatoes and raisins to form a mixture with the consistency of pancake batter. Divide evenly between the loaf pans, smoothing the surface of each. Bake for 55 to 58 minutes or until a tester inserted at the center comes out clean.

Cool almost to room temperature before slicing and serving.

NOTE: To peel tomatoes, use a small, sharp knife to cut an X in the bottom of each one. Drop them into a large bowl of just-boiled water; let sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then discard the peel.

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Recipe Source

From Sister Barbara Rohe of Solomons, Md.

Tested by Sandhya Babu.

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