Monday, August 02, 2010
Summer has hit me hard. I'm not talking about the heat, although there is that to contend with. I'm talking about the fact that I'd rather be outside on the patio, playing with my little guy in his wading pool and catching fireflies, than sitting inside chained to a desk. You read that right, folks: I've got a severe case of writer's block. And not even this amazing, flavorful, gooey, chewy, crusty Upside Down Tomato Bread is pulling me out of my funk.
I don't think I can sing this bread's praises loudly enough. Do any of you Chapel Hillians remember Franklin Street Pizza and Pasta? Do you remember the jar of warm garlic knots they kept by the register? This bread reminds me of those, but it's better. Tomatoes are in season, and while tomato sandwiches have been making an appearance a lot lately this was also a great way to use those bright, red globes of sunshine. A friend on Facebook recently wrote in her status update: Give a girl a tomato and she'll eat for a day. Give a girl a tomato plant and she'll eat for a summer. So true, my friend. (And boy am I glad that a girl can also live off her Daddy's rows of tomato plants.)
Don't be put of by the long lists of ingredients and instructions. This bread was easy as pie to put together. Plus if you've been reading long you know that I struggle with yeast. This bread, however, gave me no problems. It tastes a lot like pizza, obviously, but if you're like me and love the cheese and crust of the pizza the most this is the recipe for you.
The recipe for Upside-Down Tomato Basil Bread can be found at Simmer Till Done.