you are not imagining this-i really am suggesting that you make a cake with tomatoes. a spicy, moist cake studded with currants and pecans that is perfect for the extra tomatoes your garden is dumping on you hourly. it is also good in late winter when dreams of a summer garden are all you have to keep you going in dreary weather. honestly, it is good anytime; when isn’t a bundt cake a good thing? never, if you ask me.
it does not matter what type of tomatoes you use for this recipe. they can be yellow, pink or red, even green. what is important is that they taste good to you. sweeter varieties will probably add a little to the sugar content of the cake but the tomato flavor really isn’t detected in the final product. the only exception might be that the redder varieties could give the cake a more golden-orange hue. i haven’t tried it with green tomatoes but i am thinking that the color may not be as pretty as the cake in my photos-i used deep red beefsteak tomatoes.
cut the tomatoes in half, remove as much of the jelly and seeds as you can, roughly dice them and put them into the food processor. pulse them to form a puree that has no detectable chunks of tomato.