Tomato and Basil Breadsticks

tomatobreadstick2I have had a lot of breadsticks over the years, but honestly, I didn’t like most of them. They were always too dry or flavorless. I love these. They are full of flavor. You can bake them until they are really crisp, or until they are still a little tender and chewy. Either way, they are great. For the tomato puree, I used a fresh tomato, cooked it down a little, and tossed in the blender. I also used fresh basil.

 

 

 

Tomato Basil Breadsticks

2 T. olive oil
1/3 c. chopped onion
2 cloves minced garlic
1/2 c. tomato puree
1/3 c. water
3-3 1/2 c. flour
2 t. salt
1 t. sugar
2 t. dried basil, or 2 T. fresh, chopped fine
1 packet fast-acting yeast
1 egg combined with 1T. water
coarse salt for sprinkling

Sauté onion and garlic in oil until onion is tender. Stir in tomato puree and water and combine well. In bowl, with electric mixer combine 3 cups of the flour with salt, sugar, basil and yeast and stir in tomato mixture. Beat until smooth, adding the rest of the flour, Mixture should be sticky. Place dough in a well-oiled bowl, cover with plastic wrap and chill overnight. Pinch off walnut-sized pieces of the dough and roll into 8-inch long strips. Place on baking sheets covered with parchment paper. Brush lightly with the egg wash and sprinkle with the salt. Bake in upper third of 325-degree oven (it will take 2 batches) for 45 minutes (soft breadsticks) or 1 1/2 hours (crisp breadsticks). Makes about 25.

Ready to bake

Ready to bake