TCP Kitchen
Tomatoes
Sliced is nice, but you can also bake them into saucy desserts and other treats

Tomato Cake
IMAGE: Megan Myers

For years I avoided eating tomatoes in anything but pasta sauce or pizza. Thankfully those days are behind me, and now I look forward to when my garden starts producing piles of cherry tomatoes and sandwich-ready slicers. This cake helps use up any extra tomatoes you might have on hand—and gets kids to eat them. This recipe was one of the first to appear on soup cans, and this iteration’s use of fresh tomatoes only improves it. Filled with spices and wonderfully moist, it will become a summer staple.

 

Tomato Cake


Cake
1 pound tomatoes, or more as needed to yield 2 cups plus 2 tablespoons purée, divided use
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup (1 1/2 sticks) butter, softened
2 eggs

Glaze
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Reserved tomato purée

1. Cake: Preheat oven to 350 degrees and coat a 10-cup Bundt pan with cooking spray.

2. Core and quarter tomatoes. Purée in a blender or food processor until completely smooth. Measure out 2 cups and set aside, reserving remainder.

3. In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger.

4. In another bowl, beat sugars and butter until the batter is creamed and fluffy. Beat in eggs one at a time.

5. Alternate adding flour mixture and tomato purée to the batter, starting and ending with the flour. Incorporate fully before each addition.

6. Pour batter into the prepared pan and bake 40 minutes, or until a toothpick comes out clean.

7. Let cake cool in pan 10 minutes, then invert onto a rack to cool completely.

8. Glaze: Mix powdered sugar, vanilla and 2 tablespoons tomato purée until completely smooth. Add more sugar or liquid as necessary. Drizzle over cooled cake.

Serves 10.


Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Roasted Corn and Tomato Salad.

Tasty Tomato Types

By Megan Myers

 

While there are more than 10,000 varieties of tomatoes, most of us return to our tried-and-true favorites when cooking.

 

Globe

Alongside beefsteak tomatoes, this round, firm and juicy variety is what you’ll most likely find at the supermarket. They’re delicious raw and cooked, and their shape makes them suitable for stuffing.

 

Roma

Roma and plum tomatoes are oblong and most commonly used for sauces thanks to their lower water content.

 

Cherry and Grape

These bite-size tomatoes are perfect raw for salads but also are delicious sautéed or roasted with herbs. Sweet varieties are a hit with kids, making them a great healthy snack.

TAGS: Contests, Food, Recipes, TCP Kitchen

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