I'm on a Diet: Green Tomato Bread

Y'all, I'm on a diet. But not the kind you're thinking of. There are no rice cakes in the house, no point counting, no low-calorie frozen meals.  Instead, I'm on a good food diet.  Since I'm also on a budget, I try to use what I've got without wasting.

This week, here's what I've got:

Yeah, it's a boat load of tomatoes. We had a freeze last Friday night, so that morning, we picked the last of the tomatoes. Many more than I'd ever thought possible.

And while I love fried green tomatoes, I think it's safe to say that even the best good food diet doesn't include one hundred of them in a week unless you're training for upcoming food-binge contest.

So I've searched the webs for ideas, and the first I thought I'd try is green tomato bread.  Think of it as zucchini bread except with 'maters.

It's actually quite delicious, despite being kind of a sickly green color when I popped the batter in the oven.  The top crust is crispy and really satisfying while the inside is moist, a little tart, and not super tomato-y at all. Plus, I have this smug feeling right now since my dessert actually contained a vegetable, I mean, fruit.

Green Tomato Bread

 inspired by Cooking With Michele

1/2 c butter, melted

2 c pureed green tomato, drained

3 eggs

2 c sugar (can be reduced if desired)

1 c plain yogurt

1 or 2 tsp vanilla

3 c flour

2 tsp cinnamon

1/2 tsp baking powder

1 tsp baking soda

pinch of salt

1. Mix together the butter, tomato, eggs, sugar, yogurt, and vanilla.

2. In a separate bowl, combine flour, cinnamon, baking powder, soda, and salt.

3. Bring the wet and dry together in a large bowl.

4. Pour batter into 2 greased loaf pans or one larger brownie pan (you know, a square one).

5. Bake at 350 for about 45 minutes.  

You can add more winter-y spices like nutmeg or cloves if you wish.  

Everyone in my family loved this bread. Enjoy!

Shared at The All Star Block Party.