Too many green tomatoes - this looks interesting - Green Tomato Breakfast Cake
- Thread starter gayr
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steve2-in-la
Well-known member
Hmmm, that DOES look interesting. In a "close-your-eyes-and-gulp-it-down-quickly" kinda way. ;>)
Rec: Scalloped Green Tomatoes, were you looking for recipes? This one is
from the WSJ Saturday chef recipes. I think it's a Scott Peacock recipe, I just clipped the recipe not the article. Looks really good, unfortunately, I don't usually see green tomatoes.
Scalloped Green Tomatoes
5 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature
3 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes
4 large green tomatoes, halved, seeded and cut into 1/2-inch pieces
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
1 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black peppercorns
1/4 teaspoon freshly grated nutmeg
Preheat oven to 375 degrees.Grease a 9-by-9-inch baking dish with the softened butter, place a piece of parchment paper in the bottom of the baking dish and set aside.
Place the bread cubes in a bowl and toss with 3 tablespoons of melted butter. Transfer to a baking sheet and toast in the oven until golden brown, about 10-12 minutes, stirring halfway through cooking.
Toss the tomatoes, onions, garlic, thyme, sugar, salt, pepper and nutmeg together in a large bowl. Stir in the toasted bread cubes and the remaining butter. Turn the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 40 minutes, remove the foil and bake until slightly golden on top, about 10 minutes longer. Serve hot or warm.
from the WSJ Saturday chef recipes. I think it's a Scott Peacock recipe, I just clipped the recipe not the article. Looks really good, unfortunately, I don't usually see green tomatoes.
Scalloped Green Tomatoes
5 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature
3 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes
4 large green tomatoes, halved, seeded and cut into 1/2-inch pieces
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
1 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black peppercorns
1/4 teaspoon freshly grated nutmeg
Preheat oven to 375 degrees.Grease a 9-by-9-inch baking dish with the softened butter, place a piece of parchment paper in the bottom of the baking dish and set aside.
Place the bread cubes in a bowl and toss with 3 tablespoons of melted butter. Transfer to a baking sheet and toast in the oven until golden brown, about 10-12 minutes, stirring halfway through cooking.
Toss the tomatoes, onions, garlic, thyme, sugar, salt, pepper and nutmeg together in a large bowl. Stir in the toasted bread cubes and the remaining butter. Turn the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 40 minutes, remove the foil and bake until slightly golden on top, about 10 minutes longer. Serve hot or warm.