Tomato and Onion Batter Bread

1/4 cup chopped sun dried tomatoes
1 cup hot water
2 large onions, sliced thin
3 1/2 Tbsp olive oil (more for pan)
2 tsp salt
1 1/2 lbs fresh red tomatoes, scalded and peeled
1 cup whole wheat flour
4 cups all purpose flour
2 envelopes dry yeast
2 Tbsp sugar

Put sun dried tomatoes in a bowl with hot water for 30 minutes. Carmelize onions by cooking slowly in olive oil with a pinch of salt for up to 30 minutes until deep golden brown. Cut tomatoes into chunks, working over a saucepan to retain the juices. Simmer tomatoes in own juices 5-10 minutes and let cool. Combine fresh simmered tomatoes (should be about 2 cups) with sun dried tomatoes and their water, 2 Tbsp olive oil and a teaspoon salt. In a food processor, combine whole wheat flour and 1 1/2 cups of white flour with yeast and sugar. Spin briefly to blend and then add tomato mixture, processing for several seconds. Gradually add in remaining white flour, processing briefly in between until you have a think and elastic (not stiff, still sticky) batter. Add cooked onions and process a few seconds. Scrape batter into well oiled 9 x 13 pan and allow to rise 45 minutes. Bake at 375 for 35-40 minutes or until brown on top and hollow when tapped. Let cool and cut into squares.

Number of Servings: 8

Recipe submitted by SparkPeople user JENDALY.