Green Tomato Bread Recipes

GREEN TOMATO BREAD

Steps:

• Sift together dry ingredients.
• Add remaining ingredients.
• Beat to mix well.
• Pour into 2 greased and floured 8 by 3 3/4 inch loaf pans.
• Let rest for 10 minutes.
• Smooth loaves and make a slit along the center from end to end.
• Bake at 350F degrees for 45-50 minutes.

GREEN TOMATO QUICK BREAD

Steps:

• Preheat oven to 350*F. Grease two 9x5 bread pans and set aside. Tip: You may want to put a piece of parchment paper on the bottom or nonstick foil. Mine tend to stick a little to the pan when only using cooking spray. In a mixing bowl combine sugar and oil. Mix well. Add eggs, vanilla and salt. Mix well again, scraping sides of bowl as needed. Add cinnamon, baking soda, and baking powder. Slowly add flour until completely combined. Mixture will be thick. Add in diced tomatoes and stir well. Mixture will thin out from moisture tomatoes bring. If adding walnuts, add now. (Photos are with walnuts) Pour half of batter in each pan. Bake for 1 hour or until a toothpick comes out clean from center of bread. Cool for 5 minutes in pan and then remove from pan and cool on a rack.

GREEN TOMATO BREAD

Steps:

• Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
• Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
• Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.
• Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
• Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

GREEN TOMATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

GREEN TOMATO CAKE

Steps:

• Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• Cream butter and sugar. Add eggs and beat until creamy.
• Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
• Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
• Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

TOMATO BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

GREEN TOMATO BREAD

Steps:

• COMBINE wet items in large bowl. STIR in dry mixture just until moistened. FOLD in tomatoes and nuts just until mixed. BAKE at 350 degrees for 55 minutes for 2 loaf pans, or 30 minutes for 24 muffins. ++ Might also add toasted coconut, dried apples or cranberries (1/2 C).

BREAD AND BUTTER PICKLED GREEN TOMATOES

Steps:

• Wash tomatoes thoroughly; cut away any bad spots. Cut into 1/4-inch-thick slices.
• Combine 2 gallons of water and the pickling lime in a large nonreactive bowl, and add tomatoes. Let soak for 24 hours.
• Drain tomatoes, and cover with fresh water. Soak for 4 hours, changing water every half hour. Rinse, and drain well.
• Make syrup: In a large nonreactive pot, combine sugar and vinegar, and bring to a boil. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse with water, and squeeze dry. Place cloves, cinnamon, allspice, celery seeds, mace, and ginger in the cheesecloth; tie closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the syrup by placing the spoon across the top of the pot. Remove syrup from heat, add tomatoes, and let sit overnight at room temperature, covered with a clean dish towel.
• Remove kitchen towel, and transfer pot back to the stove. Bring tomatoes to a simmer over medium-high heat, and cook, pushing them into the syrup occasionally, until translucent, about 35 minutes.
• Meanwhile, sterilize the jars and lids: Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Wash the jars, lids, and screw bands with hot, soapy water. Stand six pint jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill the pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Cover, and bring the water to a simmer (180 degrees.; let the lids and jars simmer 10 minutes. (The lids and jars can continue to simmer until you're ready to fill them.)
• Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface. Using stainless-steel tongs, layer hot tomatoes in hot sterilized pint jars, leaving 3/4 inch of space beneath the rim. Pour hot syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of the jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing. Repeat with remaining jars and tomatoes.
• With the jar lifter, return the filled jars to the stockpot of simmering water, making sure the jars aren't touching the sides of the pot and are spaced about 1 inch apart.
• Raise the heat to high, cover the stockpot, and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water bath with the jar lifter, and transfer them to a wire rack to cool for 24 hours. As the tomatoes cool, a vacuum will form inside the jar, sealing it; you might hear a popping sound. A slight indentation in the lid indicates the vacuum seal; the lid should not flex up and down when pressed firmly with a finger. Store in a cool, dry, dark place for up to 1 year. The tomatoes can be served when cool but are more flavorful when allowed to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.