What perfect timing for this next Friends’ Faves recipe. Here on the east coast, temps have started dropping and I have so many green tomatoes that will never ripen in their current place on the vines. Entering onto my galley scene – Green Tomato Loaf. If you want some point of reference the results are similar to zucchini cake….all moisty and tasty. The perfect touch of sweetness with a cup of coffee or tea. Or gussy it up with a smear of cream cheese icing or a scoop of ice cream and you have dessert.
It may seem at first glance that two cups of sugar is far too much but the recipe makes a lot and can’t we all be forgiven knowing we are consuming a serving of vegetables? Yes, I know technically a tomato is classified as a fruit.
For tiny galley purposes I halved the recipe as well just to make sure it would work for those who have limited storage space. These babies freeze really well too so if you have the room go for the full deal. They make great give aways and are perfect for sharing.
A full recipe makes two standard loaves for you conventional oven users (you know, those 9”x5” pans), two loaves for you Omnia stove top users, or to mix it up, one Omnia loaf and eight muffins. All fulfilling and delicious.
Thanks Judy for this tasty recipe. A keeper for sure. And to all of you Galley Peeps out there, keep those recipes coming. Even though I’m behind is re-creating your creations with my current project taking a back burner (pun intended) I still welcome your submissions. So keep ‘em coming. Galley Kat loves a challenge.
Judy’s Green Tomato Loaf
- 2 cups green tomatoes minced
- 2 eggs
- 2 cups sugar *see Galley Kat Notes
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 1/2 cups walnuts chopped **see Galley Kat Notes
- 1 cup canola oil
- 3 cups flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- In a large bowl mix well drained tomatoes, eggs, sugar, oil, vanilla and nuts
- In separate bowl whisk flour, baking soda and baking powder together.
- Combine wet ingredients with flour mixture just until combined.
For conventional oven users
- Divide mixture between two greased and floured loaf pans (9” x5”)
- Bake in preheated 350 ° F (176 ° C) for about 40-50 minutes or until toothpick test comes out clean. Original recipe says 1 hour so depending on pans and oven it may take longer so start checking after 40 minutes to make sure you’re not over cooking.
For Omnia stove top users
- If you have made the full recipe you will have enough for 2 loaves. Pour half of the batter into prepared Omnia baking pan.
- Cover and place on pre-heated bse plate and cook on medium heat for about 25 minutes or until toothpick test comes out clean.
- If you have made the full recipe remove the first loaf from the pan when it’s cool enough to handle. You now have two options. Divide remaining batter into 8 silicone cup cake cups. Set on Omnia baking rack. Cover and cook for 15 minutes or until toothpick test comes out clean or follow the instructions for your second loaf.