Mediterranean Tomato Loaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Sun-dried tomatoes, basil, oregano and feta cheese. Ingredients:
2 cups flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon pepper |
2 eggs |
1 cup tomato juice |
3/4 cup ricotta cheese |
1/2 cup feta cheese, crumbled |
1/2 cup sun-dried tomato packed in oil, blotted and chopped |
1/4 cup oil |
1/4 cup fresh oregano or 1 tablespoon dried oregano |
2 tablespoons fresh basil or 3/4 teaspoon dried basil |
Directions:
1. Measure flour, sugar, baking powder, baking soda and pepper in a large bowl. Stir make well in centre.
2. Combine eggs tomato juice, ricotta cheese, crumbled feta, sun dried tomatoes oil, basil and oregano in a medium bowl whisk,.
3. Add to well. Stir until just moistened.
4. Spread in greased 9x5x3-inch loaf pan.
5. Brush with reserved oil from sun-dried tomatoes.
6. Bake in 350°F oven for 50 minutes, or until toothpick comes out clean.
7. Let cool in pan for 10 minutes before removing to wire rack to cool.
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