Fresh tomatoes and herbs create a moist quick bread reminiscent of summer.

Our fresh Herbs at Thomas Jefferson Gardens are ready to harvest! As soon as we have tomatoes we are going to try this recipe.

INGREDIENTS

2-1/2 cups all-purpose flour, 1 cup quick-cooking oats, 1/4 cup sugar, 6 tablespoons freshly grated Parmesan cheese, 3 teaspoons baking powder, 1/2 teaspoon salt, 2 large eggs, 1 cup milk, 1/4 cup (1/2 stick) butter, melted, 3 tomatoes, peeled, seeded, and chopped, 1 tablespoon fresh basil, 1 tablespoon fresh oregano

INSTRUCTIONS

Preheat oven to 375°F. Generously grease a 9×5-inch loaf pan. In a bowl, combine flour, oats, sugar, 4 tablespoons Parmesan, baking powder, and salt. Whisk to blend thoroughly. In another bowl, beat together eggs, milk, and butter. Stir in tomatoes, basil, and oregano. Combine with dry ingredients. Pour into prepared pan and sprinkle with remaining 2 tablespoons Parmesan. Bake for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out. Serve warm. Makes 1 loaf.