To make this Tomato Bread with Parmigiano-Reggiano and Fresh Thyme, get the recipe here » [Photographs: Cameron Mattis]

I loved Donna Currie's recent column on tomato-cheese bread, and when my hunger peaked after my fourth rereading I began to wonder if a similar loaf could serve as yet another use for the tomato juice I keep accumulating by straining tomatoes for pizza sauce. Having seen Jim Lahey of Sullivan Street Bakery make carrot bread on Martha using fresh-squeezed carrot juice, I riffed on his standard no-knead dough recipe to create a crusty rustic loaf.

Inspired by Donna's favorite grilled cheese sandwich, her bread is cheesy and herbaceous, studded with Cheddar and oregano. I substituted Parmigiano-Reggiano and thyme, which I had on hand; any sharp, dry cheese and robust, aromatic herb will do.

The finished loaf had a seriously well-developed dark red crust and a golden-hued interior with an open crumb. Because of the high umami content of Parmigiano-Reggiano and cooked tomatoes, the bread was extremely savory. As might be expected from the synthesis of fresh-baked bread, tomatoes, Parmigiano-Reggiano, and fresh herbs, it smelled so good that I needed every ounce of my self-control to hold off slicing it until it cooled.

To make this Tomato Bread, get the recipe here »