This afternoon we decided to clean up and clear out the garden for the fall. Our tomatoes did very well this year and we still had quite a few green tomatoes sitting on the vine. I thought about making green tomato pie, but then started googling to see if I could find anything else to do with the tomatoes. I found this recipe on the Cooking with Michele blog and made a few adaptations:
1/2 cup (1 stick) unsalted butter
6 ounces plain nonfat greek yogurt + 2 oz creme fresh
3 large eggs
1 cup sugar
1 cup light brown sugar
2 cups green tomatoes, pureed, juice drained and discarded
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon ground cloves
1 cup chopped walnuts
Preheat oven to 350 degrees.
Cream sugar and butter. Add eggs, then yogurt and tomatoes. Add dry ingredients and walnuts. Mix until just combined. Pour into prepared pans – mini loaves take about 40 minutes, regular loaf takes about 50 minutes.
Makes one loaf + 8 mini loaves.
They turned out pretty well, and very moist! It tastes quite a bit like zucchini bread.
I still have a lot of green tomato puree left over, so I may be making some chili or salsa or dal with the leftovers! Paula Deen’s Green Tomato Cake looks tasty too!