Green Tomato Bread

Every year we end up with a lot of green tomatoes. You can ripen them in storage, but they're not as good. Here is a great way to use them. It tastes similiar to zuchinni bread, but a little better. 

You need:

3 eggs
2 c sugar
1 c oil
1 tsp vanilla
3 c flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp cloves
1 tsp. soda
1 Tb cinnamon
1/2 tsp nutmeg 
2 c green tomatoes*

*Green tomatoes: Harvest your green tomatoes, any kind will do. (cherry, large, plum, whatever.) Wash them, and cut off stems  and bad spots. Blend them in the blender, and blend until there are no large pieces left. You could also grate them. Put in a strainer and drain, for at least 1/2 hour.  You can use them right away, or freeze them in 2 cup batches, and use at another time. 

These are from the fall. They've been in the freezer, and are defrosting in a bowl of warm water. 

In a large bowl, beat the eggs slightly. Then add the oil, sugar, and vanilla and mix together. 
Sift together and add the dry ingredients. Mix until incorporated. Then add the 2 Cups of drained minced tomatoes.  Mix well. 

Pour the batter into two greased loaf pans. I like to use the baking spray, with the flour in it. It works really well, (and it smells good too).  
Bake in a preheated 350 degree F oven for 1 hour. 

Test the bread to make sure it is done. Insert a tooth pick or bread knife and make sure there is no raw batter stuck to it.  Let the bread cool in the pan until it is cool enough to handle. 

Slice it up and enjoy. 

Om Nom Nom Nom.....

(note: Your bread will probably be higher than this. I think I forgot the baking soda, since I was so busy taking pictures of each step. Still tastes really good though. )