GREEN TOMATO QUICK BREAD
Garden Fresh Green Tomato Quick Bread tastes nothing like tomatoes! Often confused for Banana or Zucchini bread, this Green Tomato Quick Bread gets two thumbs up by everyone. Tomato haters will never suspect there are tomatoes in the bread!
Provided by Janelle
Categories Bread
Time 1h20m
Number Of Ingredients 11
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.
TOMATO BREAD
I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
AMAZING GREEN TOMATO BREAD.
Too many green tomatoes in your fall garden-no problem! Use'em in this amazing recipe! Please ,do not be sceptical about using green tomatoes in this sweet bread;I assure you, this will become your favorite quick bread recipe! This recipe makes two loafs, one to keep and one to share!Everybody who tries this,loves this bread!
Provided by Jane Farrer
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350'; butter 2 loaf pans.Pyrex is best!
- 2. In a spacious bowl, combine/or sift in flour, baking powder,soda,salt and cane sugar.
- 3. In a small bowl, lightly beat the eggs, add vegetable oil and vanilla extract.Mix well.
- 4. Pour liquid ingridients into well in the center of dry ingridients.Stir with a sparula,till just combined;do NOT overmix! Gently mix in green tomatoes.It might seem like it's alot of tomatoes, but do NOT worry!
- 5. Devide the dough evenly into the buttered pans and bake for one hour ,untill a toothpick comes out clean out of center of breads. Cool on wire racks. Amazing warm with some butter! Or the next day with some lemon curd!
GREEN TOMATO BREAD
I grew up thinking that this was zucchini bread...ha! Once I found out it was actually green tomatoes, I was a little weirded out, but still went back for more. An excellent way to use up those green tomatoes in a very tasty bread.
Provided by I'm nuts too
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 36.8 g, Cholesterol 18.6 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 195.3 mg, Sugar 21.1 g
GREEN TOMATO BREAD
Make and share this Green Tomato Bread recipe from Food.com.
Provided by southern chef in lo
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 11
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.
Nutrition Facts : Calories 3113.8, Fat 174.8, SaturatedFat 21.1, Cholesterol 186, Sodium 1938.1, Carbohydrate 367.5, Fiber 17, Sugar 211.1, Protein 35.5
BREAD AND BUTTER PICKLED GREEN TOMATOES
Though the job is spread over three days, making this pickle is actually quite easy and well worth the effort.
Provided by Martha Stewart
Yield Makes 6 pint jars
Number Of Ingredients 10
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.
GREEN TOMATO BREAD
This recipe is so good, your friends will ask for the recipe. This moist bread keeps well and freezes well too.
Provided by Pat Duran
Categories Other Breads
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Beat eggs, then gradually beat in sugar, then oil. Combine dry ingredients; add to first mixture alternately with the green tomato's. Stir in nuts, raisins and vanilla. Spray a 8 or 9-inch loaf pan with non-stick spray and pour mixture into pan. Bake on lowest rack at 350^ for 55 minutes or until test with toothpick is done. Let stand about 10 minutes, remove and cool on wire rack. This moist bread keeps well and freezes great.
GREEN TOMATO BREAD
This bread is awesome!! Originally from the 1997 Hometown Collection America's Best Recipes The only change I have made is that I add 1/4 tsp nutmeg along with the cinnamon. This bread freezes very well..
Provided by Chef Paula 4
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.Combine eggs, oil, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Fold in tomato and pecans. Spoon batter intwo 2 greased and floured 81/2 x41/2x3 inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely.
- I usually use mini loaf pans and adjust the cooking time-these freeze wonderfully.
TOMATO BREAD III
A spicy, tomato quick bread speckled with black olives. I like to add pepperoni, sausage or bacon to this recipe to make it taste like pizza bread.
Provided by Tanja Miller
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 23.3 g, Cholesterol 37.4 mg, Fat 8.3 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 415.1 mg, Sugar 1.8 g
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