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
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
- Preheat oven to 350F. Butter or spray and line loaf pan with parchment paper.
- Combine the eggs, milk and oil in a large mixing bowl and beat together.
- Add the salt, pepper and baking powder to the flour, mix slightly then stir till just combined with the wet ingredients.
- 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.
- Pour into your prepared pan and bake about 50 minutes or a thermometer registers 190F.
- Let cool slightly before releasing from the pan.
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.