Herby Tomato Swirls!

Herby Tomato Swirls!

These Dairy Free Herby Tomato Swirls are perfect for picnics & lunchboxes. Made with bread dough flavoured with garlic & filled with fresh herbs and tomato puree.  Simple & Speedy to make, suitable for Vegans and great for baking with kids.



So its experiment time again……  On a visit to the Eden project in April I couldn”t resist but have a nose at their beautiful baked goods that they sell in the cafe… obviously we had to try them too!!  They made these amazing herb & roasted veg filled swirls and I’m going to attempt to make them with the hope of then refining the recipe to make it gluten free for my Nanny with the gluten free-flour she gave me.  These are a bit of a faff, not a lot of faff just a little bit, but definitely worth it they look so pretty!

Herby Tomato Swirls
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Herby Tomato Swirls

These dairy free, Herby Tomato Swirls are perfect for picnics & lunchboxes. Made with bread dough flavoured with garlic & filled with fresh herbs and tomato puree.  Great for baking with kids too!
Course Light Lunch, Lunchboxes
Cuisine British
Keyword Baking with Kids, lunchbox
Prep Time 25 minutes
Cook Time 25 minutes
Proving Time 30 minutes
Total Time 50 minutes
Servings 12 swirls
Author Midge @ Peachicks' Bakery


  • 300 g Strong Bread Flour
  • ½ tsp Yeast
  • 2 Tbsp Olive Oil
  • 2 Garlic Cloves (crushed)
  • Pinch of salt
  • 170 ml water
  • Half an onion
  • 2 Large Garlic Cloves
  • Squeeze of lemon juice
  • 70 g tin of Tomato Puree
  • 4 chopped Queen Olives


  • First gently fry the chopped onion and garlic in a pan until soft and see through (NOT black and crunchy because the peachicks started smacking each other like I just did!)
  • Add the chopped Olives and squeeze of lemon juice and fry for another couple of minutes.
  • Pour in Tomato Puree and mix. At this point I would add in the ready-roasted veg and seasoning to taste if I had any. Take it off the heat and let it cool until dough is ready.
  • Right roll out the dough into as close to a rectangle shape as you can get and until about 1cm thick. Trim the edges of the dough so it makes a lovely rectangle, I usually just plonk the chopping board down on top of it and cut round it (very lightly flour the top of the dough first otherwise the board may stick!).
  • Spread out the tomato filling on top of the dough leaving a 1cm gap between the filling and edge of dough.
  • Lay over whole basil leaves, or we sometimes use Swiss chard leaves, on top of the tomato filling. Daddy Peacock is definitely not dairy free so we make two batches of this one with and one without cheese, it freezes quite well and he takes them for his lunch to go with his soup!
  • MAKE SURE UNDER THE DOUGH IS FLOURED REALLY WELL! Now for the rolling up the rectangle long side first. Do this slowly and evenly as you can as it makes cutting easier and the swirls more regular. To be honest nobody in this house notices how nicely they are swirled before they have eaten them so it’s not essential unless the Queen or Mother-in-Law is coming for dinner. I feel like I should mention that I actually have quite a nice MIL, yep I am very lucky! Cut the sausage with a serrated edge knife (bread knife works well) as thick as your tin is deep (mine is about 3 inches deep), too small and they won’t stay together very well when you pick them up.
  • Place the swirls in a lightly greased muffin tin with one of the swirly sides facing up and one (obviously) resting on the bottom of the tin. Put one swirl in each hole, it just contains them a bit while they rise and the oil you grease the tin with gives one side a lovely crunch.
  • Leave to rise for about 20mins and then bake for 20-25mins at 200C.


I have to admit that I bung this in my bread machine on the pizza dough setting and 45mins later out comes a lovely ball of soft dough. I know its sort of cheating but in my defence I don’t have the strength in my hands to knead dough properly anymore (looooooong story and quite frankly not that interesting!)… besides I have a bit of a Kitchen Gadget obsession! The filling recipe is more a guideline – add as much or as little to the tomato puree as you like, I’m trying to use up a few bits like a jar of Queen Olives that I didn’t realise still had the stones in! Also this filling would be lovely with a pinch of black pepper and a sprinkling of oven-roasted courgettes, peppers and aubergines… sadly I have none of these until the veg box comes next week so basic swirls it is. Oh what a shame I’ll have to make them again next weekend!

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