Mozzarella Tomato Loaf Provencale

In France, anything that is made in the style of a quick bread is called a "cake" after the British style fruitcake. However, you can have both sweet and savory "cakes." Somehow, in English, calling something that is savory a cake just sounds wrong, so I've decided that "loaf" is a better description. This is wonderful with tomatoes that are fresh from the garden, but it will also be good with those storebought things. It makes a perfect appetizer or light lunch when served with a simple salad.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 3  eggs
• 450  g flour
• 2 1⁄2 teaspoons baking powder
• 80  ml olive oil
• 125  ml  whole milk
• 100  g gruyere cheese, grated
• 200  g mozzarella cheese
• 2  large tomatoes
• 1  tablespoon olive oil
• 8  basil leaves
• 1⁄2 teaspoon salt
•  pepper

Directions

1. Peel and dice the tomatoes. Put them in a pan with the 1 T of oil, the salt and pepper and cook on gentle heat until they are cooked down and most of the liquid is evaporated.
2. Cut the mozzarella into cubes and chop the basil, then add those to the tomato mixture.
3. In a bowl, beat the eggs together with the rest of the oil, the milk, the flour and the baking powder. Add the gruyere, then the tomato mozzarella mixture.
4. Pour into a loaf pan and bake in a 375 degree oven for approximately 45 minutes or until a tester inserted in the center comes out clean.
5. Bon Appetit!