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Tomato Spice Bread
1 lb ripe red tomatoes
2 eggs
1/2 c cooking oil
1/2 c granulated sugar
1/2 c light brown sugar
1 1/2 cups unbleached white flour
1/2 tsp each allspice, nutmeg, & cloves
1 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
1/4 c chopped walnuts
1/4 c sliced almonds (for garnish)
1/4 tsp salt

Preheat oven to 350º.  Grease a 6-cup bundt pan or other decorative ring mold, or an 8 -1/2 x 4-1/2-inch loaf pan.  Cut tomatoes in wedges and remove seeds. In a food processor or blender, puree tomatoes until almost smooth, but still slightly chunky. Measure out 1-1/4 cups puree.  In a large bowl, beat eggs, applesauce, and sugars with an electric mixer at high speed until doubled in volume and light colored, about 3 minutes. Add tomato puree and mix well.  In a large bowl, combine flour, spices, baking soda, baking powder, and salt. Add to tomato mixture and beat on medium speed until smooth, about 2 minutes. Fold in walnuts. Batter will be thin.  Pour batter into prepared pan and sprinkle top with almonds. Bake 40 - 45 minutes, until bread springs back when touched and a cake tester inserted into the center comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool completely before slicing.