Two years ago, when I was inundated with tomatoes and running out of ways to use them, I shared this wonderful discovery
Last year, I was able to keep up with the supply and this year, I didn’t plant any. Renovations took up the time I would have otherwise devoted to the veggie patch through summer. However, three out of my four beds have produced a massive amount of self-seeded tomatoes that have run rampant. No large varieties, just the delicate, tasty grape and cherry tomatoes and my favourite Tommy Toe. Apart from giving kilos away, I am running out of ideas. I tried a tomato cake with tomato glaze last week, tasted great but was a bit stodgy. I had success yesterday that I want to share with you.
Tomato Spice Muffins.
4 cups plain flour 1 tspn ground nutmeg
2-1/2 cups sugar 1/4 tspn pepper
2 tspn ground cinnamon 2 eggs
1-1/4 tspn baking soda 1/2 cup butter, melted and cooled
1 tspn baking powder 2 tspn vanilla extract
1 tspn salt 5 cups seeded, quartered tomatoes
1 tspn ground cloves 1 cup sultanas
In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until the tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in sultanas. Fill greased or paper-lined muffin cups 3/4 full. Bake at 180 °C for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Makes two dozen (or a dozen small and 6 large).
Yes, there is one missing, it was delicious.
I took a dozen to work today and, although some balked when I mentioned tomatoes, all agreed they were very tasty.