Ah...isn't it nice to think about tomatoes all year, but especially in February when the winter has gone on far too long and it's time to move on? What makes you think of summer more than the smell, taste and warmth of a juicy tomato right from the garden?
Thanks to Wendy for sending along this recipe that won a little contest at my "Tomato Tasting and Tour"event last summer.
Dried basil or fresh, sun-dried tomatoes...yes. This can be done now and I bet it will lift your spirits.
And note: Wendy says she is making this to share at the potluck after Niagara South Seedy Saturday this weekend in Wellandport. Yet another reason to come out!
Tomato Basil Cheese Bread
2 cups all-purpose flour
1 Tbsp white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 c. grated cheddar cheese
1-1/2 Tbsps Fresh Sweet Basil coarsely chopped OR 1 tsp dried basil
2 tbsp minced sun-dried tomatoes (or in my case, homegrown dehydrated tomatoes)
1 cup buttermilk OR Sour Milk (make by adding 1 Tbsp Vinegar or Lemon Juice per cup of milk)
1 large egg
1/4 cup unsalted butter, olive oil, or vegetable oil
1 Tbsp white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 c. grated cheddar cheese
1-1/2 Tbsps Fresh Sweet Basil coarsely chopped OR 1 tsp dried basil
2 tbsp minced sun-dried tomatoes (or in my case, homegrown dehydrated tomatoes)
1 cup buttermilk OR Sour Milk (make by adding 1 Tbsp Vinegar or Lemon Juice per cup of milk)
1 large egg
1/4 cup unsalted butter, olive oil, or vegetable oil
Combine Dry Ingredients in large mixing bowl. Beat egg, milk and oil together then stir into dry ingredients, combining well. Pour batter into a Greased 9x5 Loaf Pan. Bake @ 350F for 45 minutes.
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