Green Tomato Bread

So many green tomatoes!  I'm afraid they won't ripen before first freeze and I don't want them to go to waste.  I modified my zucchini bread recipe and used pureed green tomatoes instead, it was a hit!

 Green Tomato Bread

Preheat oven to 325 Degrees

2 Cups Sugar
1 Cup Oil
3 Eggs
3 Cups Flour
1 tsp Salt
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Allspice
3 tsp Cinnamon
1/2 tsp Nutmeg
2 Cups Pureed Green Tomatoes (skins, seeds and all)
1 Cup of Nuts if desired

(to puree tomatoes:  I cut the tomatoes into chunks, cutting the stem out.  Puree in a blender for food processor.  Be sure to strain the water out of the tomatoes...they're juicy)

In large bowl cream Sugar and Oil.  Add eggs and whisk until light and fluffy.
In another bowl combine the dry ingredients.
Slowly add the dry ingredients to the egg mixture. Stir until everything is incorporated.
Fold in Green Tomatoes.
Pour mixture into 2 loaf pans, bake at 325 for 45 to 60 minutes...until a toothpick comes out clean

Cut and core the stem

Puree

Be sure to strain

Fold Tomatoes into Batter

Ready for the Oven

Out of the Oven