Tomato-Lemon Cake & Tomato-Cream Pie Recipes


Salmonella Free

Although 896 people have sickened from salmonella since April, the Food and Drug Administration (FDA) is still uncertain as to whether tomatoes are to blame for the illness. ABC news touted a feature by Lisa Stark and Kate Barret, titled Sick from Salmonella: Tomatoes May Not be Culprit.

Regardless, it is prudent for consumers to avoid red Roma, red plum, or red round tomatoes during the salmonella outbreak. According to a Reuters’s article by Jane Sutton, titled “North America Tomato Industry Reeling,” Florida’s tomato industry is “in complete collapse.”

To help agricultural economics, though, it may be a good idea to double up on canned versions of tomatoes (open with a safe can opener). The FDA has that confirmed “consumers may continue to buy and eat canned tomatoes and canned or bottled foods containing these or other types of tomatoes if they were processed by a commercial food-processing facility.”

Tomato Desserts

Although the tomato has always been classified as a fruit, there are few tomato desserts available. Canned tomatoes can be substituted for almost any dessert recipe containing applesauce, sweet potatoes, orange juice, or jam. There is a rich taste and texture to the dense tomato dessert as evidenced by the three recipes listed below: Cake, pie and cobbler

Tomato-Cream Pie

  • 1 tub of cool whip
  • 1 6 ounce can of sweetened condensed milk
  • 3 eggs
  • ½ cup canned pureed tomatoes
  • 2 Tablespoons lemon juice
  • 1 butter cookie pie shell

Combine the first four ingredients until thick and smooth. Pour pie mixture into pie shell and cool for three hours. Serve with whipped cream.

Tomato-Lemon Cake

  • 3 cups Bisquick
  • 3 eggs
  • 1 ½ cup sugar
  • 1/2 cup canned tomato sauce
  • 1 cup canned tomato paste
  • 1 tsp vanilla
  • 1 can evaporated milk

Stir Bisquick and sugar. Add eggs and vanilla. With an electric mixer, add tomato sauces and milk a little bit at a time. Do not over beat.

Pour into a greased Bundt cake pan and bake for 45 minutes at 350 degrees. Remove and use a fork to puncture surface of tomato cake.

Add 2 tablespoons softened butter, a cup of powdered sugar and ¼ cup lemon or lime juice. Pour over hot tomato cake.

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