Heirlooms and Butterflies

Heirlooms and Butterflies

Monday, November 29, 2010

Heirloom Green Tomato Pecan Bread w/ Southern Citrus Marmalade

What's a girl going to do with all these beautiful end of the season heirloom green tomatoes. Why make sweet bread the old southern way of course. A green tomato has the remarkable flavor of perhaps an apple or zucchini. Mix in some fresh Texas Pecans and some favorite fall spices and fill your kitchen with a warm and delicious aroma coming from your oven. I'm simply making a puree of the tomatoes that can be saved in the freezer and the bread freezes quite nicely too. I'm thinking that if I make mini loaves, what a nice addition to my Christmas gift baskets they would make, along with a little jar of homemade southern marmalade.

Ingredients Heirloom Green Tomato Pecan Bread

makes 2 loaves - preheat oven to 350 degrees

1/2 cup organic sunflower oil
8 ounces whole milk greek yogurt
1 1/2 tsp. pure vanilla extract
3 eggs farm fresh
2 cup sugar
2 cup pureed green tomatoes (drain through cheesecloth)
3 cup unbleached all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. sea salt
1 cup crushed pecans


Mix oil, yogurt, eggs, sugar and vanilla well. Add in Tomatoes. In separate bowl, whisk together flour, baking powder, baking soda, salt and spices. Add to your wet ingredients and blend well. Stir in pecans. Divide in half in two loaf pans. Bake at 350 for about 45 minutes. Test with toothpick. If center comes out clean it is done. Cool on wire racks.

Ingredients Southern Citrus Marmalade

makes 6 half pint jars

1 cup water
2 oranges thinly sliced
1 lemon thinly sliced
6 large green tomatoes minced
4 cup sugar
1/2 tsp. salt

In a heavy bottom pot place the orange and lemon slices in water and cook over medium heat for about 20 minutes until the fruit becomes tender. Stir in the green tomatoes, sugar and salt. Bring to a boil, stirring constantly. Bring down the heat to a simmer for about 3 1/2 hours or until mixture becomes thick.

Pour hot mixture into hot sterile jars, leaving 1/4 head space. Remove the air bubbles with spatula. Be sure the rims are wiped clean. Place on caps and seals. Process in hot water bath for 10 minutes.

Heirloom Manuel Tomato in my Garden

Happy Gardening!


Rhonda said...

Wow Pammy, gorgeous pics, and this sure looks good! I have never had tomato bread like this- I generally use dried red tomatoes and herbs for a more Mediterranean flavor. Thanks for sharing your recipes :-)

Pammy said...

Thank You Rhonda! I couldn't get very many red tomatoes this fall. We've been in a very long drought this year. I don't care what you water by hand, there is nothing compared to rain water. I think we will be seriously trying to figure out some rain barrels for the garden. So I ended up with a ton of green tomatoes before the first freeze came in. The bread really is wonderful. Hope you get a chance to try it.

Comfrey Cottages said...

Hi Pammy:) I am saving these lovely recipes for next season! they sound so wonderful! xx

Pammy said...

Thanks so much for your visit ;) I've just come from your blog and it is wonderful!!

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