Here’s a delicious use for those tomatoes that fall off the vine or are still green at the end of the growing season, in a revised healthier version of a recipe posted a few years ago: Lighter Green Tomato Bread.
Say what now?! Green Tomatoes… in BREAD?! Yes, it is similar in taste and texture to a zucchini bread and is a healthier alternative to Fried Green Tomatoes, which I do not particularly care for.
I had a tomato vine break from the weight of the fruit, plus when I tried to tie up all of my tomato plants some of the cherry tomatoes fell off.
Since I didn’t have all of the ingredients for Green Tomato Chow Chow, I opted to make a healthier version of the Green Tomato Bread recipe I posted about a few years ago. The original recipe is from The Beverly Lewis Amish Cookbook and calls for a half cup of oil and sugar per loaf of bread. Eek! I reduced that and swapped in some whole wheat flour. It was moist and lightly sweet. More sugar would have made it too sweet to me.
So, go pick a few of your unripened tomatoes, or save this recipe for use at the end of the season. I think you will be pleasantly surprised with this delightful bread.
Until next time, happy eating.