lentil bread with tomato and bell pepper

Tomato Bread: Veggie Bread That’s Red

Turn any bread recipe into delicious tomato bread. Simply liquefy the tomatoes with the water in your recipe to get the flavor, color, and nutrition of tomatoes in your bread. Green lentils or chickpeas make an excellent base for tomato veggie bread.

Tomato bread

Tomatoes are red and delicious. They can add beautiful color to your food. They also add sweetness, acidity, and umami flavor. And they add valuable nutrition – including vitamin c, potassium, and lycopene (which not only gives the tomato its red color but is linked to reduced risk of heart disease and cancer).

So why not add them to your bread recipe? Especially if you have some tomatoes laying around that need to get used. It is simple to include them with the wet ingredients in your bread recipe. Just blend the tomatoes with water (tomatoes are around 95% water). If using fresh tomatoes, peel first.

And you can use them with different bread bases – in addition to wheat, I have made tomato bread with red lentils, green lentils, navy beans, black beans, and chickpeas. Works well in all of them.

Veggie Bread/ Vegetable Bread

Making veggie bread is a great way to get your bread fix, and incorporate the nutritional benefits of vegetables at the same time. Adding veggies also adds delicious flavor. In particuar, adding tomatoes adds a touch of sweetness, some acidity, and umami. All good things.

When adding veggies to your vegetable bread, there is a decision about how to treat the veggies. In the tomato veggie breads that I show here, I liquify the tomato. I then treat the blended tomatoes as if I’m adding water to my bread. However, other vegetable breads may include the veggies as shredded or in small chunks.

Red Bread

Tomatoes are red because of an antioxidant lycopene. This means you’ll get red bread if you add blended tomatoes to your recipe. If you really want to amp up the color, use red lentils as a bread base to get a beautiful red bread.

How to Make Tomato Bread

To make tomato bread, you can basically take any bread recipe and add tomatoes. You can decide whether you want the tomatoes liquefied or in chunks. You can use canned or fresh; if you use fresh, I would suggest peeling first. Alternatively, you can liquefy them in the blender and then strain them through a fine mesh sieve. This will filter out the small pieces of skin, which are unpleasant and offer no heatlh or taste benefit.

Tomato Bread Ingredients

The following ingredients are for a tomato vegetarian bread with red lentils.:

  • Red lentils
  • Tomatoes
  • Salt
  • Baking Powder
  • Water

Tomato Bread Recipe

The main thing is to make red lentil flour. You can do this using a home mill (see here for a review of the Nutrimill Harvest Grain). This will produce the best results. You can mill the lentils fresh before you make the recipe, which maximizes the nutritional benefit and taste. Also, you can use whatever lentils you happen to have in your pantry (or chickpeas, grains, etc). I would recommend getting a home mill – I use my home mill every week (plus I have one at my job). You can mill lentils, chickpeas, beans, wheat, split peas, etc.

Or you can use a blender to make your lentil flour. First you blend the lentils into a powder, and then sift the powder through a fine mesh sieve to get your flour. Put what’s left in the sieve back in the blender and repeat the process. See more about making lentil flour in the blender here.

Or you can simply buy lentil flour on Amazon.

After you have your flour, you need to liquefy the tomatoes. If using fresh tomatoes, first peel the tomatoes. Add tomatoes and water to the blender and liquefy (run the blender for a good minute). The contents of the blender are your wet ingredients.

Mix all your dry ingredients together (i.e. red lentil, flour, salt, baking powder). Add the water and tomatoes to form the batter. Mix well. Let sit for ten minutes.

Pour batter into baking pan and bake in a 350 deg oven for 15 – 20 minutes, rotating halfway through. Bread is finished when an inserted knife comes out clean. Let rest on a wire rack for ten minutes.

Enjoying Vegetable Tomato Bread

Cut the tomato bread into squares. Cut the square in half horizontally and toast the two halves. Enjoy simply with olive oil, black pepper, and flaky salt. Or add some fresh tomato slices and avocado.

lentil tomato bread

Tomato Bread

This tomato bread recipe incorporates blended tomatoes along with the wet ingredients. This can be done with any bread recipe and adds nutrition, color, and deliciousness.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Bread, Breakfast, Lunch, Main Course, Side Dish, Snack, Starter
Cuisine American, French, Global, Italian, Middle Eastern, Vegan, Vegetarian
Servings 12


  • 1 oven
  • 1 Baking pan 12" x 9" x 1.5"


  • 2.5 cups Red Lentil flour or another legume flour like chickpea or bean
  • 2 cups tomatoes (liquefied in blender) preferably peeled fresh roma tomatoes that you have blended, but other varieties or canned will work. Just make sure they are liquefied.
  • 1 cup water
  • 1.5 tsp salt
  • 2 tsp baking powder


  • Preheat oven to 350 deg.
  • Thoroughly mix all dry ingredients in large mixing bowl. Add liquefied tomatoes and water and mix well. Let the batter sit for ten minutes.
  • Line baking pan with greased parchment paper. If you don't have parchment paper, heavily grease the pan. Pour batter into pan.
  • Put into oven and bake for 15 to 20 minutes, rotating halfway through. Bake until internal temp reaches 180 deg, or until an inserted knife comes out clean.
  • Let rest for ten minutes on a wire rack.
Keyword bread, gluten free, homemade bread, lentil bread, Lentils, tomato, tomato bread, under 30, vegan, vegetable bread, vegetarian, veggie bread

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