Braided Tomato Bread

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 6 servings | Prep time: 10 min

Cook time: 10 min | Total time: 20 min

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This vegan Braided Tomato Bread is the perfect recipe to make when you’re craving something cozy, savory, and satisfying. I originally created it on a night when I had pizza dough but no mozzarella cheese, and it turned into one of my favorite plant-based baking experiments. The dough is braided with layers of tomato, garlic, and butter for a pull-apart bread that’s soft on the inside, golden on the outside, and bursting with flavor. Delicious served warm straight from the oven, as a side to pasta, or dipped in marinara. Whether you’re looking for an easy vegan appetizer, fun new recipe, or dairy-free comfort food, this tomato-stuffed braid is a must-try!

Warning, this is messy to make! Don't be afraid to get your hands dirty.

Ingredients:

• 4 tbsp vegan butter (separated into 1 and 3 tbsp portions)

• 3-4 tbsp tomato paste

• 4 cloves garlic

• 2 tsp dried oregano (separated)

• 1 tsp garlic powder

• Pizza dough

• Marinara sauce for dipping

Directions:

• Preheat the oven to 375° F.

• Make the tomato paste spread.

• Melt 3 tbsp of butter, then add in finely chopped garlic, tomato paste, and 1 tsp oregano. Mix until everything is combined.

• Next, roll out the pizza dough.

• On a clean surface, sprinkle some flour so the dough doesn't stick. Roll the dough out to about 15-18 inches in length and 4-5 inches in width. You want it to be long and narrow.

• Spread the tomato paste evenly on the pizza dough.

• Using a pizza cutter, slide the dough into 3 strips, keeping the top of the dough together (don't slice it all the way through to the end).

• Now time for the messy part! Twist each strip about 3-4 times.

• Braid the strips by crossing the left one over the center, right one over the center, etc. until you reach the end.

• Use the pizza cutter to slice through the top part that's still connected, and braid the end pieces.

• Gently shape the dough into a circle, leaving space in the middle.

• Lightly grease an 8x8 baking dish, and carefully transfer the bread to the dish.

• Bake for about 10-12 minutes, or until golden brown on the top.

• While it's baking, prepare the garlic butter.

• Melt the remaining 1 tbsp of vegan butter in a bowl, and add 1 tsp garlic powder and 1 tsp oregano.

• Once the bread is removed from the oven, immediately brush the garlic butter all over the top of the bread.

• Let the bread rest for a few minutes, until it's cooled enough to handle. Then transfer the bread to a cutting board and slice into pieces.

• Serve with warm marinara sauce.

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Tips and Tricks:

• This is easily customizable! You can add basil, meat crumbles, or veggies to the tomato paste spread (just be sure to finely chop everything). You can also try topping it with mozzarella cheese before baking.

• Store the leftovers in an air-tight container for up to 3 days in the fridge.