4 medium size tomatoes

400 g all-purpose flour (maida)

½ cup olive oil

3 tbsp oregano seasoning

4-5 walnuts – cut in small pieces

1 tbsp baking powder

Some coriander leaves

Salt to taste


Blend tomatoes and make a fine puree.

Take a bowl and transfer the tomato puree in it.

Add oregano seasoning, walnuts, coriander leaves, and salt. Mix well and keep aside for 10-15 minutes.

Meanwhile, take a cooker and keep a stand in it. Cover it with lid without the whistle on low flame.

After 15 minutes, take the tomato puree mixture and add all-purpose flour, olive oil, and baking powder in it. Mix nicely to make a paste.

Transfer this paste in a greased loaf pan or cake pan.

Place this pan on the stand in the cooker. Cover the cooker with lid without the whistle.

Let it cook for an hour on low flame.

Check with a fork if the bread is cooked completely or not.

When done, let it cool down.

Your tomato oregano bread is ready.

You can have it with chickpeas hummus or kidney beans hummus. Or, you can also make sandwiches by adding some cucumbers and tomatoes and spreading vegan cheese over it.


I have made this bread in a cake tin. You can make it in a loaf pan for that perfect rectangular shape.

You can also add olives and jalapenos to enhance the taste further.