Saturday, October 24, 2009

Green Tomatoes

Like many gardeners and growers in the area, Resa Amos found herself this week with many green tomatoes that had to be harvested before frost. Since Resa is not fond of green tomato relish, she searched for a different way to use them and found the following recipe. The trial run resulted in such good bread that she plans to use it for all her green tomatoes, freeze the bread and enjoy it throughout the winter. One note - she baked the loaves for 1 hour rather than just 45 mintues.

3 eggs
1 1/2 c. sugar
1 c. vegetable oil
1 tsp. salt
1 tbsp. vanilla
2 c. grated, drained, green tomatoes
3 c. flour
1 1/4 tsp. soda
1/2 tsp. baking powder
3/4 c. raisins
1 c. chopped nuts

Beat eggs well. Add sugar, oil, salt, vanilla, and tomatoes. Sift dry ingredients together. Gradually add to tomato mixture. Stir in raisins and nuts. Pour into greased bread pans and bake at 350 degrees for 45 minutes. Makes 2 loaves.