It's veggie mania at our house right now. Our garden is overflowing but mainly with ripe tomatoes, cucumbers, and zucchini. Once I have the veggies in hand, I always draw a blank as to what to do with them. We've pickled some cucumbers, I've roasted some zucchini...but what to do with all of the tomatoes? Well, I found the perfect SWEET solution. I know you've tried sweet vegetable breads/cakes...like carrot cake, zucchini bread, sweet potato pie...but have you ever had tomato cake? Neither had I. It actually sounded a little...well, disgusting. But, I was intrigued when I came across the recipe. It's a must try. There's not even a hint of tomato when you take a bite...just pure sweetness! A few pictures first, and then on to the recipe...
Okay, enough chit chat...on to the Tomato Cake recipe
- 1 ½ cups of flour
- 1tsp baking powder
- 1 tsp baking soda
- 1tsp cinnamon
- A pinch of salt
- ¾ cup white/brown sugar
- 1 cup chopped tomatoes
- ½ cup olive oil
- 3 tbsp apple cider vinegar
Blanch the tomatoes, skin them and remove the seeds. Chop them finely. Make sure you drain most of the water from the tomatoes.
Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients.
Add wet ingredients to the dry ingredients and mix until combined. Pour into a greased pan (I used a round 8 inch pan). Bake at 375°F for 25-30 minutes or until inserted toothpick comes out clean.