Roasted Cherry Tomato, Garlic & Balsamic Soda Bread

Soda bread is traditionally made with flour, baking soda, salt, and buttermilk. This version stays true to the spirit of the recipe but adds yogurt for tenderness and roasted tomatoes for a burst of flavor. It’s the perfect savory bread for St. Patrick’s Day, but honestly, it works any time you want something warm and comforting.

Serve it with Irish butter, tomato soup, beef stew, or a simple drizzle of olive oil and flaky salt. It’s also incredible with eggs for brunch.

Why You’ll Love This Recipe

- No yeast, no rising

- Ready in 35 minutes

- Uses fresh cherry tomatoes

- Cozy, rustic, and visually stunning

- Perfect for St. Patrick’s Day or any cozy meal

Print Recipe

Prep Time 10

Cook Time 30

Course Vegetarian

Servings 4

Ingredients

Roasted Tomatoes
- 1–1½ cups cherry tomatoes halved
- 1–2 garlic cloves thinly sliced
- 1 tbsp olive oil
- 1–2 tsp balsamic vinegar
- Pinch of salt + pepper
Soda Bread
- 3 cups all‑purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp dried oregano or thyme optional
- 1 cup buttermilk or milk + 1 tbsp vinegar
- ½ cup plain yogurt
- 2 tbsp olive oil

Instructions

Instructions
Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
Toss cherry tomatoes with olive oil, garlic, balsamic, salt, and pepper. Roast 12–15 minutes until blistered and jammy. Set aside.
Increase oven heat to 425°F (220°C).
In a large bowl, mix flour, baking soda, salt, and herbs.
In another bowl, whisk buttermilk, yogurt, and olive oil.
Combine wet and dry ingredients until a shaggy dough forms.
Shape into a round loaf on a parchment‑lined sheet pan.
Score a deep X across the top.
Arrange roasted tomatoes (cut‑side‑up) on top of the loaf. Spoon any leftover balsamic‑garlic oil over the top.
Bake 30–35 minutes until golden and the bottom sounds hollow.
Cool at least 20 minutes before slicing.
Serve with: Irish butter, tomato soup, beef stew, olive oil + flaky salt, or a fried egg.