This week, here's what I've got:
Yeah, it's a boat load of tomatoes. We had a freeze last Friday night, so that morning, we picked the last of the tomatoes. Many more than I'd ever thought possible.
And while I love fried green tomatoes, I think it's safe to say that even the best good food diet doesn't include one hundred of them in a week unless you're training for upcoming food-binge contest.
So I've searched the webs for ideas, and the first I thought I'd try is green tomato bread. Think of it as zucchini bread except with 'maters.
It's actually quite delicious, despite being kind of a sickly green color when I popped the batter in the oven. The top crust is crispy and really satisfying while the inside is moist, a little tart, and not super tomato-y at all. Plus, I have this smug feeling right now since my dessert actually contained a vegetable, I mean, fruit.
Green Tomato Bread
inspired by Cooking With Michele
1/2 c butter, melted
2 c pureed green tomato, drained
2 c sugar (can be reduced if desired)
1 c plain yogurt
1 or 2 tsp vanilla
3 c flour
2 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
1. Mix together the butter, tomato, eggs, sugar, yogurt, and vanilla.
2. In a separate bowl, combine flour, cinnamon, baking powder, soda, and salt.
3. Bring the wet and dry together in a large bowl.
4. Pour batter into 2 greased loaf pans or one larger brownie pan (you know, a square one).
5. Bake at 350 for about 45 minutes.
You can add more winter-y spices like nutmeg or cloves if you wish.
Everyone in my family loved this bread. Enjoy!
Shared at The All Star Block Party.