Green tomato bread
Bread
We have an abundance of green tomatoes. We have one vegetable eater. Is that even possible? I’m trying to teach them that vegetables taste different based on their preparation. Like how raw onion can be sharp & spicy with a sweet undertone, how cooked onion caramelizes, mellows, spiciness dwindles, sharpness disappears or how something as repulsive as an unripe tomato can be transformed into a spectacular & tasty sweet bread.
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