I know, it’s like I am trying to see how far I can take my weird ideas. BUT in my defense this is not truly my idea. Matt decided that since we have an ever-growing amount of green tomatoes from our “garden” (which in fact is really big plastic/rubber tubs around the chicken coop…real classy I must say!) we should make yummy stuff with all these tomatoes that don’t seem to get their beautiful red colors.
The fact that it is getting colder at night made us bring in all those tomatoes. We don’t want them to freeze. But now because they lack the bright sun, they don’t ripen…oh the tomato drama!
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped green tomatoes (2 medium)
1 1/2 cups of chopped pecans
Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
Spoon the batter into your prepared pans. Put in your preheated oven and bake for 1 hour or until toothpick inserted comes out clean.
Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.
Note: the recipe actually called for 2 cups of regular sugar, this seemed too much for me, I decided to reduce to 1 cup sugar and 1/2 cup brown sugar. Do as you wish….you are masters of your kitchens 🙂