Tomato Basil Breadsticks
Tomato Basil Breadsticks
I 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 and while you can bake them until they are really crisp, you can also bake them until they are still a little tender and chewy, rather than crisp.
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
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 c. 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.
