Greentomatobread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Steps:

• Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• Cream butter and sugar. Add eggs and beat until creamy.
• Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
• Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
• Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

Steps:

• Combine first 6 ingredients in a large bowl; make a well in center of mixture.Combine eggs, oil, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Fold in tomato and pecans. Spoon batter intwo 2 greased and floured 81/2 x41/2x3 inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely.
• I usually use mini loaf pans and adjust the cooking time-these freeze wonderfully.

Steps:

• Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
• Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
• Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.
• Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
• Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

Steps:

• Sift together dry ingredients.
• Add remaining ingredients.
• Beat to mix well.
• Pour into 2 greased and floured 8 by 3 3/4 inch loaf pans.
• Let rest for 10 minutes.
• Smooth loaves and make a slit along the center from end to end.
• Bake at 350F degrees for 45-50 minutes.

Steps:

• The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
• For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
• For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
• Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
• Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside.
• Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
• To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread.
• Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread.
• Slice in half and enjoy.

Steps:

• Cut each tomato into 4 slices. In a shallow bowl, mix flour, cornmeal and salt. Pour milk into a separate shallow bowl. Dip tomato slices in milk, then in flour mixture, patting to help coating adhere., In a large skillet, heat oil over medium-high heat. Add tomato slices; cook until golden brown, 3-5 minutes on each side., Mix salad dressing, green onions and dill. Layer roll bottoms with bacon, lettuce and tomato slices. Spoon dressing mixture over tomatoes; add roll tops.

Steps:

• Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4" thick slices.
• Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
• Add tomatoes, and soak for 24 hours, mixing a couple times.
• Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
• In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
• While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
• Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
• Remove from heat, and add sliced tomatoes.
• Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
• In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
• Remove and discard spice pouch.
• Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
• Layer hot tomatoes in hot sterilized jars to about 1/2" below the rim.
• Pour hot syrup over top, covering tomatoes by 1/4" and leaving 1/4" of head space.
• Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
• Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
• Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
• Cool, making sure that lids have sealed.
• Jars that leak during processing or don’t seal should be stored in the refrigerator and used within a couple of weeks.
• Store sealed jars at room temperature if desired.
• Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.

Steps:

• Preheat oven to 350*F. Grease two 9x5 bread pans and set aside. Tip: You may want to put a piece of parchment paper on the bottom or nonstick foil. Mine tend to stick a little to the pan when only using cooking spray. In a mixing bowl combine sugar and oil. Mix well. Add eggs, vanilla and salt. Mix well again, scraping sides of bowl as needed. Add cinnamon, baking soda, and baking powder. Slowly add flour until completely combined. Mixture will be thick. Add in diced tomatoes and stir well. Mixture will thin out from moisture tomatoes bring. If adding walnuts, add now. (Photos are with walnuts) Pour half of batter in each pan. Bake for 1 hour or until a toothpick comes out clean from center of bread. Cool for 5 minutes in pan and then remove from pan and cool on a rack.