Its Tomato week here at BCdc!

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

 

Tomato Bread

• 2 1/2 cups all-purpose flour


• 2 tsp baking powder (NOT SODA!)


• 1 1/2 tsp salt


• 1/2 tsp baking soda (NOT POWDER!)


• 1 1/4 cups buttermilk


• 2 eggs, beaten


• 1 TBSP granulated sugar


• 3/4 cup oil-packed sun-dried tomatoes (chopped)*


• 2 TBSP oil from the sun-dried tomatoes


• 1/4 cup green onions (chopped)


• 4 tsp+ basil (chopped) -  HEAEPING


• 4 tsp+ parsley (chopped) -  HEAEPING


• 3 tsp oregano (chopped)


• 1 1/2 tsp minced garlic


• 1/2 cup grated Provolone or Moz


• 1/4 cup grated Parmesan

Preheat the oven to 350 (f).

Spray (or grease) a 4 by 8-inch loaf pan

In a large bowl sift together all your  “powdery” ingredients: the flour, baking powder, sugar, salt, and baking soda.

In a separate bowl, whisk together: the buttermilk, eggs, and oil.

Gradually mix the powder into the bowl containing the liquid ingredients.  I think a whisk works the best.  Doing it gradually will help keep the lumps away.  If you just dump it all in at once you wont be able to see where the lumps are and what not, so SLOW AND STEADY WIN THE RACE. =D

Whisk in your veggies and spices: the tomatoes, onions, basil, parsley, oregano, and garlic.

I find by now I have had to lose the whisk and use my big wooden spoon.   Dump in the cheese and mix well.

Bake for about an hour or until a toothpick comes out clean.  Remove from the oven and let sit for about 10 minutes in the pan.   This will allow the loaf to shrink away from the pan some, so you can get it out and put on a wire rack to cool.  Once its  room temp you can slice it.

 

*I found these in a little jar at Walmart.  They weren’t down the tomato isle though, they were down the “healthy food” isle.

**I like to sprinkle a little SHREDDED PARM on it while its still piping hot – before I cut it.  It just makes it real pretty to see those little white bits of cheese on the top.