9.23.2013

Cake aux Tomates Confits, aux Capres et au Basilic


Huh. A complicated title for a savory bread, isn't it? The French often call bread a cake. And it also appears they like to place nearly all the ingredients in the title. :) The recipe was found at Cuisine de Provence and Barbara discovered it in a cookbook about the cuisines of B & B's in Provence. Savory breads are fun and quick to make; this one is too. Love them with soups or salads, don't you?

Cake aux Tomates Confits, aux Capres et au Basilic
Recipe found at Cuisine de Provence



Ingredients:
1 cup semi dried tomatoes (recipe follows)
1 and 3/4 cups flour

1 tablespoon baking powder
3 eggs
scant 1/2 cup milk
scant 1/2 cup olive oil

1/2 cup grated Gruyere cheese
1/4 cup capers
4 or 5 heaping tablespoons chopped basil, or more, to taste
salt and pepper

Method:

Preheat oven to 350 F
Butter two small loaf pans and then sprinkle with dried bread crumbs.


Mix all ingredients except for the tomatoes, capers and basil into a smooth dough. You can do this by hand, easily.

Add the remaining ingredients and fill the loaf pans.
Bake for 45 minutes 
Cool in the pan and then on a rack.

Semi Dried Tomatoes ( Tomates Confits)


Ingredients:

12 plum tomatoes, halved lengthwise ( I wanted them small to adapt to this recipe, so used 1 pint cherry tomatoes, halved, which was about the 1 cup needed)
1/4 cup good olive oil, plus more for drizzling 
1 1/2 tablespoons balsamic vinegar 
1 teaspoons sugar 
Kosher salt and freshly ground black pepper 

Method:
Preheat the oven to 275 degrees F. 
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and the balsamic vinegar. Sprinkle with the sugar, some salt and freshly ground black pepper. Roast for   1 1/2 to 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature. 

25 comments:

  1. Beautiful! I am a big fan of those savory cakes.

    Cheers,

    Rosa

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  2. Me too and this one looks very flavorful..Must Pin to remember..Thank you.

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  3. I'm more interested in the semi-dried tomatoes. I cannot stand sun-dried tomatoes, so I'm wondering...

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  4. Ohhh con tomate está irresistible se ve muy bonito,abrazos.

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  5. Yes, I've seen one of these savoury "bread cakes" on tv, and was very interested by it. I can imagine this must go so well with something simple like tomato soup or something.
    *kisses* H

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  6. This looks delicious! I'm imagining it with a steaming bowl of soup.

    Best,
    Bonnie

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  7. Hope you liked it just as much as I did - yours looks beautiful!

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  8. semi-dried tomatoes, eh? that's a new one!

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  9. I love anything savory. Such a beautiful bread Barbara.

    I'm impressed with the semi-dried tomatoes. I would have thought they would have taken much longer in the oven.
    Sam

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  10. I love savory breads and this one looks so fab :)

    Sues

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  11. Such a wonderful savoury cake! I think it would be great with a fall salad for the lunch.

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  12. Yum! Looks absolutely scrumptious. And, as always your photos make the food look so tempting.

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  13. Yum! Looks absolutely scrumptious. And, as always your photos make the food look so tempting.

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  14. Gruyere cheese, dried tomatoes and capers? Sounds and looks delicious! This might justified the complicated name :D
    I would love to have a slice of this savory bread...yum!
    Have a wonderful week Barbara and thanks for the recipe!

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  15. Barbara - I got my t shirt and it's just awesome! It is making me so homesick for So. Fla. and Conch in anyway shape or form that I think it's time to plan a trip to the Keys!

    xxoo,

    RMW

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  16. This savory cake is full of delicious things! I'd love this with a soup au pistou.

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  17. Your dish looks absolutely delicious :D

    Cheers
    CCU

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  18. Barbara look beautiful and yummy!

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  19. What a fabulous quick bread! It truly sounds delicious and I love the color it provides. I hope all is well, Barbara. Have a great day. Blessings...Mary

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  20. yum. this does sound hearty....the capers, cheese and tomatoes....nice....will pass this on to T as she has been wanting to try some new breads....we def love our bread....

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  21. looks incredible--and it's a quickbread! the recipe for the confit is a nice one, in itself.

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  22. Oh, this recipe sparks so much in my mind. Must try . . . Would like to adapt . . . Love Provence . . . . As good just as it is. Thanks Barbara and Barbara.

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  23. Yep, French are kind of funcy about everything haha! This bread looks delicious Barbara and packed with flavors. I love dried or semi dried tomatoes!

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