Green Tomato Delima

One of the solutions that I came up with is green tomato cheese bread.  I have to admit it was delicious. I adapted the recipe from the book “cakes and loaves” by Ilona Chovancova, which I was a little leary about using due to the collapsed poppyseed cake picture shown on the front cover. However, not one to judge a book by its cover I converted the zucchini and parmesan cake into green tomato and cheese cake.

All I did really was sub the tomatoes for the grated zucchini and it was really good.  The recipe calls for mint and basil, but I just used the basil and it tasted like pizza without the sauce. I hope you try this next year when you don’t know what to do with all those green tomatoes left.

This wasn’t the only recipe that I had to use to utilize all of the tomatoes from our church garden.  Our  minister, a friend and I all took home at least 3 grocery sacks full of the green jewels.  I gave some away to a couple of fearless souls, but I still had a counter full of tomatoes.  In the next blog I’ll give the recipe for green tomato chutney. If you are a fan of sweet and sour taste you will love this recipe.  Then I waited too long and a lot of them turned red, so I had to figure out what to do with all of them.  And, there are only so many salads and blt’s a person can eat. Anyway, I will post them as I have time which has become quite precious since I began working.

Green Tomato Cheese Bread

3 cups shredded green tomatoes
1/4 c finely chopped basil leaves
3 eggs
6 T milk
6 T olive oil
1 1/2 cups all-purpose flour
1 1/4 cups grated cheddar
1 cup grated parmesan cheese
1 T baking powder
1 tsp salt
1/2 tsp pepper


  1. Preheat oven to 350F. Butter or spray and line loaf pan with parchment paper.
  2. Combine the eggs, milk and oil in a large mixing bowl and beat together.
  3. Add the salt, pepper  and baking powder to the flour, mix slightly then stir till just combined with the wet ingredients.
  4. Add in the tomatoes and basil; stir by hand till just combined.  You want the ingredients throughout but do not want to over work the gluten in the flour, so be judicious in your stirring.
  5. Pour into your prepared pan and bake about 50 minutes or a thermometer registers 190F.
  6. Let cool slightly before releasing from the pan.



stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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