Monday, October 24, 2016

Green Tomato Bread - Take Two

We did manage to finish the green tomato bread with slightly weird chunks of tomato, so my next job was to try some improvements. Chopping and shredding the remainder of the green tomatoes was a pleasant task. Some were bright green, some had hints of pink, and I had to take a few minutes to admire their variety in the bowl.

After shredding with the food processor, I ended up with seven bags of tomato goop to freeze, enough for 14 loaves of green tomato bread.

It turns out that shredded green tomato goop makes a fine loaf of bread!

The original recipe is here. The recipe, after my tweaks and modifications:

2 cups shredded green tomatoes
1.25 - 1.5 cups sugar
0.5 cup oil + 0.5 cup applesauce
2 eggs
1 Tbsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
0.5 tsp baking powder
1 Tbsp cinnamon
1 tsp ground cloves
1.5 tsp nutmeg

Mix, bake in 2 greased 9x5" loaf pans at 350° for 50-60 min. Enjoy!


  1. This is excellent! Shredded green tomatoes, who knew! Thanks for sharing! I am picking green tomatoes today!

  2. Impressive! You'll be able to bake that this winter and it will remind you of the bounty of your garden.

  3. Now I wish I'd planted more than cherry tomatoes! That looks wonderful!

  4. The bread looks like it has excellent texture! I'll bet it tastes delicious!

  5. looks pretty and delicious! and I love that you'll be able to enjoy those tomatoes all through the winter...or at least 14 weeks!? ;-)

  6. looks like you mastered the recipe!! looks delicious :)


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