Tomatoes
Whether you consider it a fruit or a vegetable, tomatoes are versatile and can be used in entrees, side dishes, soups and even desserts.
Medium
20 MIN
This colorful caramelized upside down cake marries the bright, acidic flavor of tomatoes with the pillowy sweetness of cornmeal to create a dessert that’s bursting with summer flavor. Botanically, tomatoes are fruit, so why not use them for dessert?
Ingredients
SERVINGS: 1 Cake(s)
- 2 pounds plum tomatoes (about 15 depending on size)
- 1 cup plus 3 tablespoons sugar, divided
- 1-1/2 teaspoons salt, divided
- 3 tablespoons balsamic vinegar
- 3 tablespoons coconut oil
- 2/3 cup cornmeal
- 2/3 cup flour
- 1 teaspoon baking powder
- 2/3 cup butter, room temperature
- 2 eggs
- Zest of 1 lemon
- 3 tablespoons plus1 teaspoon lemon juice
- 1 sprig tarragon, chopped
Instructions
1. Preheat oven to 350°.
2. Slice tomatoes in half lengthwise and set aside.
3. In a 9-inch cast iron skillet, caramelize ¼ cup sugar over medium heat, stirring gently, until it melts and is amber in color. (The sugar will begin to turn amber quickly once it starts to melt.) Deglaze with balsamic vinegar. Add 1 teaspoon salt and coconut oil to skillet and combine well. Place tomatoes cut side down in skillet and roast in oven for 20 minutes.
4. Combine cornmeal, flour, ½ teaspoon salt and baking powder in a bowl and set aside.
5. Cream together butter and ¾ cup plus 3 tablespoons sugar. Add eggs, lemon zest, lemon juice and tarragon to butter mixture and combine well. Add dry ingredients and mix until flour is well combined. Increase oven temperature to 375°.
6. Pour batter evenly into skillet and bake for 10 to 12 minutes or until top is golden brown and springs back when lightly touched. Allow to cool for 5 minutes before inverting onto a plate. Serve warm.
Know Your Food
