Tomato Bread

Weigh the ingredients carefully. Puree the San Marzano tomatoes for two minutes to obtain 350 grams of tomato paste. Dissolve the yeast in the tomato juice, let it stand for two minutes, then stir well again.

Put the flour in a bowl, add the salt and oil. Pour in the tomato yeast mixture and stir thoroughly with a spoon until a dough ball forms. Knead the dough for five minutes and then form a nice ball. Cover the bowl with a damp cloth and set the dough aside in the refrigerator for six to 16 hours.

Remove the dough from the refrigerator and divide it into four equal balls of about 220 grams each. Place each dough ball on a piece of baking paper and let them rise under a tea towel, covered, for at least 60 minutes. When the dough has doubled in size, it is ready for the oven.

Preheat the oven to 220 degrees Celsius. Bake the bread for 20 minutes, until it is cooked, golden brown and crispy. Keep an eye on the bread; if it browns too quickly, lower the oven temperature by 20 degrees. Remove the bread from the oven and let it cool.

Meanwhile, cut the cherry tomatoes into four wedges. Place the tomatoes in a bowl, add ½ tsp salt, mix well and let stand for an hour. Cut the basil into fine strips. Drain the tomatoes in a sieve for two minutes. Then put them back in the bowl and mix in the basil, olive oil and truffle oil. Season to taste with salt and pepper.

Serve this tomato salsa with the delicious freshly baked bread.