A hot loaf of bread in the morning - what a great way to start the day. This recipe is from Aunt Martha. I had to make some judgment calls, but it turned out great. This is a very flavorable, moist loaf that doesn't taste a bit like tomatoes.
The first decision was in the grocery store yesterday. Where to find green tomatoes? I wondered if tomatoes were like peppers - different colors due to different stages of ripeness. (Is that even true?) So I found some not-yet-ripe tomatoes on the vine and bought those.
Next, the instructions were to 'grind enough tomatoes to make 2 cups.' Grind, like a meat grinder? That won't be happening. How about grate? I tried that, and I created a huge mess and a lot of seeds and pulp for the food waste bin. Well, then, how about 2 cups of finely diced tomato? That's what I ended up using.
Next, 'soak raisins in water & cool.' Is that what I use the 2/3 c boiling water for? I did, and then added the entire pan when I got to 'add raisins & liquid.' I guessed when to add what, but I used the following order:
The first decision was in the grocery store yesterday. Where to find green tomatoes? I wondered if tomatoes were like peppers - different colors due to different stages of ripeness. (Is that even true?) So I found some not-yet-ripe tomatoes on the vine and bought those.
Next, the instructions were to 'grind enough tomatoes to make 2 cups.' Grind, like a meat grinder? That won't be happening. How about grate? I tried that, and I created a huge mess and a lot of seeds and pulp for the food waste bin. Well, then, how about 2 cups of finely diced tomato? That's what I ended up using.
Next, 'soak raisins in water & cool.' Is that what I use the 2/3 c boiling water for? I did, and then added the entire pan when I got to 'add raisins & liquid.' I guessed when to add what, but I used the following order:
- shortening & sugar
- eggs, one at a time
- raisins & water
- dry ingredients, including the hazelnuts I chopped for the 'nut meat'
- tomatoes
Everything mixed just like any banana, fig, or zucchini bread. I put them in 2 greased loaf pans and put them in to bake for 70 minutes. The smell was heavenly. I checked at 30 minutes, and they were very brown, so I covered them with foil. I did a toothpick test at 60 minutes. Although it came out clean, I decided to leave them alone for the last 10 minutes. After the full 70 minutes, I let them cool in the pan for another 10. They easily slid from the pan. I quickly cut a small slice (OK, it was a McDonald's size small) so I could declare it a great success.
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