Green Tomato Bread

Fluffy.

This started as do most green tomato recipes... with a gigantic pile of unripe tomatoes in the Fall. I gave them a couple of weeks to ripen inside, and at the end, I had about 1/3 of a gigantic pile of unripe tomatoes that were still showing no signs of a color change.

Uninspired by the ideas of green tomatoes, green tomato chili, or green tomato chili/soup, I found some green tomato bread recipes. I found a few with good ratings that were extraordinarily unhealthy, and as I was calculating how to make them a little bit better, I found this one, which seemed like what I was plotting to do.

I followed the recipe exactly, except that I substituted the white flour for all whole wheat flour, and I substituted some of the flour for oat bran. I also skimped on the sugar a teeny bit. It was plenty rich, so I think if I might it again, I might replace even more of the sugar and oil with applesauce. Another change that I made inadvertently was swapping the amounts of baking soda and baking powder, but it came out so fluffy that I'm keeping that change in my recipe below.

It's not something I'll crave all year, but it's a good treat to look forward to in green tomato season.

The Recipe:

2 c pureed green tomatoes (including skins)

1 c white sugar

3/4 c brown sugar

1/2 c applesauce

1/2 c oil

2 eggs

4 tsp vanilla

1 tsp salt

2 1/2 c whole wheat flour

1 c oat bran

1 tb cinnamon

1 tsp baking powder

1/4 tsp baking soda

Combine wet ingredients. Add dry ingredients.
Pour into 2 loaf pans and bake at 350 for about 1 hour.

The Verdict:

Overall grade: B+

Overall reason: Great texture. Not healthy enough to justify a higher grade.

Time to prepare: 15 minutes of work, 1 hour of baking

Husband quote: (Coming soon)

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