by Paul Cormier, Salamanders of Kemptville
Do you have more green tomatoes than you know what to do with this time of year? Just bake ‘em! Green tomatoes are fantastic when made into a loaf that can be enjoyed all winter long. You simply bake it, let it cool, wrap it well, first with plastic film, then with foil wrap and pop them in the freezer. My super-baking spouse Beth puts a bit of masking tape on with a marker indication of what’s in the package. Of course, you will probably want to eat one of them warm, just with some butter, or some of your favourite jam or conserve; you might also serve it as a full dessert, topped with cream cheese icing or drizzled with maple syrup. Delicious!
Green Tomato Loaf Ingredients:
2 cups of sugar
1 cup of oil
1 tsp vanilla
3 cups of flour
2 teaspoons each of baking powder and baking soda
1⁄2 teaspoons cloves
1 tsp salt
1 tablespoon of cinnamon
2 cups of green tomatoes*
Wash tomatoes well, cut off stems and bad spots. Use a blender or food processor so that there are no large pieces left. You can also grate them. Strain for at least 1⁄2 hour to remove excess liquid.
In a large bowl, beat the eggs and sugar until frothy. Gradually add the oil and vanilla. Add dry ingredients and mix on high for 4 minutes. Add the shmushed tomatoes. Mix well. Pour the batter into two greased loaf pans.
Bake in preheated 350 degree F oven for 1 hour or until a probe comes out clean.