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).


Kamryn M.
Kay M5 years ago

saving - thx

Heidi Aubrey
Heidi Aubrey5 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 O5 years ago

Sounds good. Thanks Annie.

Jennifer C.
Past Member 6 years ago

Great recipe. Thanks.

Jennifer C.
Past Member 6 years ago

Great recipe. Thanks.

Marie Breskic
Marie Breskic10 years ago

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