START A PETITION 27,000,000 members: the world's largest community for good

Tomato Harvest Bread

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.

Read more: Food, All recipes, Desserts, ,

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

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

Go to the Source

Soup Makes the Meal

150 soul-satisfying recipes for soups, salads, and now


+ add your own
11:24AM PDT on Aug 19, 2012

saving - thx

2:07AM PDT on Aug 19, 2012

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 ).

12:56AM PDT on Aug 19, 2012

Sounds good. Thanks Annie.

1:10AM PDT on Oct 3, 2011

Great recipe. Thanks.

1:10AM PDT on Oct 3, 2011

Great recipe. Thanks.

8:20AM PDT on Oct 24, 2007

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

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

I am not giving up my non-stick skillet and saute' pan. Clearly the author has never used a stainle…

She looks so much like my little girl. Sweet!

I can’t believe this. A great testimony that i must share to all HERPES SIMPLEX VIRUS patient i…

very good. I do feel better when I can walk tall.and I don't mean with high heels. I cannot and wi…

t information. thank you for caring and sharing.


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!