This special, savory sourdough loaf is unlike anything you have ever tried before! It is full of flavor and a delicious, unlikely summer bread made with just a couple extra ingredients. This is naturally fermented, gut healthy and something that you can feel good about giving to your family!
❤️ Why You’ll Love Sourdough Tomato Bread
Do you have someone in your family who doesn’t like the texture of tomatoes, like me? My husband loves the flavor of tomatoes but can’t do the texture of them – this bread is the perfect blend for a pallet like that!
4 words: Tomato Basil Grilled Cheese.
The best summer sandwich you’ll ever make. Just spread some basil pesto on two pieces of toasted tomato bread, fill with mozzarella cheese and cook on both sides like a traditional grilled cheese until toasty and melty. Thank me later <3
🍲 Ingredients
Sourdough Starter – Bubbly, active sourdough starter that has been previously fed. This is what will make your bread rise!
Flour – I use Kirkland brand organic, unbleached all-purpose flour in my recipes because of the quality and price point, but you can use whatever flour you have on hand as long as it is unbleached.
Water – Filtered water is always best with sourdough recipes.
Salt– Use whatever salt you have on hand.
Sun-dried Tomatoes – One jar of sundried tomatoes in oil, drained and finely chopped.
Tomato Paste- Added into your dough to give it bold tomato flavor.
👩🍳 How to Make Sourdough Tomato Bread
- In the morning, feed your sourdough starter.
- In the afternoon, when your starter is bubbly and has doubled in size, assemble your dough.
- In your mixing bowl, whisk together your bubbly starter, water, and tomato paste until everything has dissolved together.
- Add your flour and salt and mix together until a shaggy dough forms.
- Cover and let rest for 45 minutes.
- While your dough is resting, drain and dry your sundried tomatoes. Dice them into smaller pieces so they disperse through the dough evenly.
- After your dough has rested, add your sundried tomatoes directly into the bowl.
- Take one side of the dough and pull up and towards the middle. Rotating the bowl each time until a smooth dough forms and the tomatoes are covered.
- Cover and let rest for another 45 minutes.
- Repeat 2 – 4 more stretch and folds every 30 minutes to 1 hour apart.
- After your last stretch and fold, cover your dough with a damp tea towel or bowl cover and leave on your counter overnight 8 – 10 hours.
In the morning
- The next morning, turn your dough over onto a clean workspace.
- Stretch the dough slightly and shape into the proper shape of your lined bread banneton (oval or round). Place seam side up in the banneton and stich the dough by pulling the sides towards the middle all the way up the center of the loaf. This will create surface tension and result in a good oven spring while baking.
- Cover and place in the fridge for 2 hours or up to 3 days.
- When you’re ready to bake, preheat a Dutch oven to 450 degrees for at least 20 minutes.
- Remove your loaf from the fridge and turn over onto a piece of parchment paper.
- Score the top with a sharp razor.
- Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
- After 25 minutes, remove the lid and bake for an additional 20 – 25 minutes until the top is browned to your liking!
- Let cool completely before slicing and making the best grilled cheese sandwich ever!
🪄 Tips and Tricks
- Chop sun-dried tomatoes into small pieces to help them spread evenly through the dough and avoid large clumps or tearing.
- Tomato paste or juicy ingredients may affect the moisture balance. If your dough feels too sticky, reduce the water slightly or add a touch more flour.
- Score deeply-A tomato-rich dough can be slightly denser, so give your loaf a bold score before baking to help with oven spring.
🗒 Variations
Looking to change things up? Try these other tasty and creative stuffed sourdough recipes or to put your own spin on sourdough tomato bread try adding herbs such as basil.
- 🍊Orange Creamsicle Sourdough Loaf – Acts Of Sourdough
- Raspberry White Chocolate Loaf – Acts Of Sourdough
- Baked Brie Sourdough 5 Ways – Acts Of Sourdough
- Mini Jalapeno Cheddar Loaves – Acts Of Sourdough
🗒 Substitutions
Tomato Paste
- Roasted tomato purée (thick and reduced)
- Sun-dried tomato spread
- Note: If using a wetter substitute, reduce the water slightly to keep the dough from getting too soft.
Flour:
- All-purpose flour (yields a slightly softer loaf).
- 50/50 mix of all-purpose and whole wheat flour for more fiber and flavor.
🍽️Best served with
Soups & Stews
Tomato soup
Creamy roasted red pepper soup
Lentil or minestrone
Hearty beef or vegetable stew
The bold tomato flavor complements both creamy and brothy soups.
Cheese & Charcuterie
Fresh mozzarella, burrata, or goat cheese
Aged cheddar or gouda
Prosciutto, salami, or olives
Great for building a rustic appetizer board or sandwich.
Sandwiches & Paninis
Grilled cheese with basil
Turkey or chicken with pesto
Caprese sandwich with tomato, mozzarella, and arugula
Its firm crumb holds up well to warm fillings and spreads.
Dips & Spreads
Olive oil & balsamic vinegar
Hummus or white bean dip
Garlic butter or sun-dried tomato spread
Makes a flavorful dipping bread, especially when toasted.
Egg Dishes & Breakfast Plates
Poached or scrambled eggs
Avocado toast with chili flakes
Adds depth to any breakfast or brunch spread.
👝 How to Store Leftovers
Short-term:
Keep the bread in a bread bag or paper bag. In a bread box is best or on the counter away from heat and sunlight.
Freeze the Bread:
- Slice the bread first for easy thawing.
- Wrap slices or whole loaf tightly in plastic wrap or foil.
- Place in a freezer-safe zip bag with air removed.
🤔 Common Questions
Yes, but roast or drain them first so the dough isn’t too wet.
Keep it in a paper bag or bread box. It stays fresh for 2-3 days.
Yes! Slice it first, freeze the slices, and toast when needed.
Sourdough Sundried Tomato Loaf
Equipment
- Scoring razor
- Tea towel or Bowl Cover
- bread knife
Ingredients
- 75 grams sourdough starter
- 80 grams tomato paste
- 350 grams filtered water
- 500 grams all-purpose flour
- 9 grams salt
- 1 jar chopped sundried tomatoes
Instructions
- In the morning, feed your sourdough starter.
- When your starter is active and bubbly, assemble your dough.
Dough Assembly
- In your mixing bowl, whisk together your bubbly starter, water, and tomato paste until everything has dissolved together.
- Add your flour and salt and mix together until a shaggy dough forms.
- Cover and let rest for 45 minutes.
- While your dough is resting, drain and dry your sundried tomatoes. Dice them into smaller pieces so they disperse through the dough evenly.
- After your dough has rested, add your sundried tomatoes directly into the bowl.
- Take one side of the dough and pull up and towards the middle. Rotating the bowl each time until a smooth dough forms and the tomatoes are covered.
- Cover and let rest for another 45 minutes.
- Repeat 2 – 4 more stretch and folds every 30 minutes to 1 hour apart.
- After your last stretch and fold, cover your dough with a damp tea towel or bowl cover and leave on your counter overnight 8 – 10 hours.
In the morning
- The next morning, turn your dough over onto a clean workspace.
- Stretch the dough slightly and shape into the proper shape of your lined bread banneton (oval or round). Place seam side up in the banneton and stich the dough by pulling the sides towards the middle all the way up the center of the loaf. This will create surface tension and result in a good oven spring while baking.
- Cover and place in the fridge for 2 hours or up to 3 days.
- When you're ready to bake, preheat a Dutch oven to 450 degrees for at least 20 minutes.
- Remove your loaf from the fridge and turn over onto a piece of parchment paper.
- Score the top with a sharp razor.
- Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
- After 25 minutes, remove the lid and bake for an additional 20 – 25 minutes until the top is browned to your liking!
- Let cool completely before slicing and making the best grilled cheese sandwich ever!
Notes
Nutrition
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