Tomato Harvest Bread

Here is a toothsome quick bread for those first cool days of fall, a perfect marriage between fresh garden produce and your baking pan. This imaginative upside-down bread features a layer of juicy tomatoes and a cornmeal-laced batter with grated zucchini and fresh herbs.

This clever recipe is a tasty way to use some of those tomatoes and zucchini your neighbors are trying to unload on you: Tomato Harvest Bread is fragrant, satisfying, and totally delicious, a perfect accompaniment to any soup or stew.


3 or 4 large ripe tomatoes, cored and sliced thinly
1 tablespoon unsalted butter, softened
1 3/4 cups unbleached all-purpose flour
3/4 cup finely ground yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon fresh thyme leaves
1 teaspoon fresh chopped marjoram leaves
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup vegetable oil
3/4 cup milk
1 tablespoon sugar
1 cup grated zucchini

1. Preheat oven to 400F. Spread the butter evenly over the bottom and sides of a 9-inch by 13-inch baking pan. Arrange the tomato slices in neat overlapping rows. Bake 30 minutes, then remove from oven.

2. Meanwhile, make the batter: Into a large bowl, sift together the flour, cornmeal, baking powder and salt. Add herbs and pepper. In a separate bowl, place eggs, oil, milk, and sugar, whisking to combine, then stir in the zucchini.

3. When tomatoes are finished baking, make a well in the dry ingredients and add the liquid, stirring until just blended. Pour batter over tomatoes, spreading evenly with the back of a spoon.

4. Bake about 25 minutes, until golden brown, then immediately invert the bread over a baking sheet. Allow to cool slightly, then cut into squares and serve.

Serves 12.

Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).

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Kamryn M.
Kay M.3 years ago

saving - thx

Heidi Aubrey
Heidi Aubrey3 years ago

Looks like a great recipe, however, it is too large for me. The worst thing about the 13*9 inch pan, the recipe doesn't halve well for a 9 inch square(which is the right size for me). For coffee cakes and casseroles I use a 2quart dish which is equal to a 8*8 or 9*9 inch square or round( though most 9 inch rounds are actually 1 1/2 quart pans but usually work anyway unless very liquidy ).

Robert O.
Robert O.3 years ago

Sounds good. Thanks Annie.

Jennifer C.
Past Member 4 years ago

Great recipe. Thanks.

Jennifer C.
Past Member 4 years ago

Great recipe. Thanks.

Marie Breskic
Marie Breskic8 years ago

Tomato Harvest Bread is a family favorite served with soup. And it is a beauty to look at too.