Mix the flour, salt, yeast and sugar. In a large bowl mix the milk with the vinegar, eggs and 2 tablespoons of the oil, then add the flour mixture and chopped tomatoes and mix well. Continue to mix while you add the extra oil. It should be a quite sticky dough.
Put the dough in a 1 kilo (2lb) loaf tin, slightly smooth the top and cover lightly with cling film. Leave in a warm place to rise for an hour. Meanwhile, heat the oven to 220C/425F/Gas mark 7. Bake the loaf for 45-50 minutes or till it is hollow when you take it out and tap the bottom. Cool on a rack before slicing.
If you cannot find the tomatoes packed oil use the dried one, softened for 5 minutes in boiling water, and an extra 4 tbsp of olive oil.
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