Cake aux Tomates Confits, aux Capres et au Basilic

Huh. A complicated title for a savory bread, isn't it? The French often call bread a cake. And it also appears they like to place nearly all the ingredients in the title. :) The recipe was found at Cuisine de Provence and Barbara discovered it in a cookbook about the cuisines of B & B's in Provence. Savory breads are fun and quick to make; this one is too. Love them with soups or salads, don't you?

Cake aux Tomates Confits, aux Capres et au Basilic
Recipe found at Cuisine de Provence

Ingredients:
1 cup semi dried tomatoes (recipe follows)
1 and 3/4 cups flour
1 tablespoon baking powder
3 eggs
scant 1/2 cup milk
scant 1/2 cup olive oil
1/2 cup grated Gruyere cheese
1/4 cup capers
4 or 5 heaping tablespoons chopped basil, or more, to taste
salt and pepper

Method:
Preheat oven to 350 F
Butter two small loaf pans and then sprinkle with dried bread crumbs.

Mix all ingredients except for the tomatoes, capers and basil into a smooth dough. You can do this by hand, easily.
Add the remaining ingredients and fill the loaf pans.
Bake for 45 minutes 
Cool in the pan and then on a rack.

Semi Dried Tomatoes ( Tomates Confits)

Ingredients:
12 plum tomatoes, halved lengthwise ( I wanted them small to adapt to this recipe, so used 1 pint cherry tomatoes, halved, which was about the 1 cup needed)
1/4 cup good olive oil, plus more for drizzling 
1 1/2 tablespoons balsamic vinegar 
1 teaspoons sugar 
Kosher salt and freshly ground black pepper 

Method:
Preheat the oven to 275 degrees F. 
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and the balsamic vinegar. Sprinkle with the sugar, some salt and freshly ground black pepper. Roast for   1 1/2 to 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.