A great way to use up your tomatoes at the pick of season. In the winter, use diced store bought tomatoes.
2 cups all-purpose flour or more if needed (can do half and half of whole wheat flour)
3 teaspoons baking powder
1 teaspoon oregano
1/4 teaspoon black pepper
2 tablespoons butter, melted
1/2 cup sour cream
1 cup buttermilk
1/4 cup mayonnaise or salad dressing
1/3 cup chopped onion
1 cup peeled and chopped or mashed tomatoes
1/2 cup shredded cheddar cheese
Step 1: In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt. Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.
Step 3: Fold in cheese.
Step 4: Spray a 9 x 5 bread pan with cooking spray.
Step 4: Add your bread mixture.
Step 5: Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.
Step 6: Note: I have not tried this bread any other way other than the recipe nor have I tried freezing it. I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week. If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.
Step 7: Tip: To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.