It is almost Labor Day….and the tomatoes have signaled that the summer growing season for them is done.
So what to do with all those sun ripened just off the vine tomatoes?
How about a south of France classic….. Savory Tomato and Basil Mini Cakes!
I found the original recipe in this awesome cookbook called “French Comfort Food” by Hillary Davis.
I have modified it a bit…..and it is just as amazing!
Just a touch of sweet from the sugar and the tomatoes, the basil is subtle, but of course enhances the tomato.
Hope you will give this a try!
Savory Tomato Basil mini cakes
2 Medium tomatoes
2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt
¼ tsp coarsely ground black pepper
1 cup fresh basil leaves (packed tightly)
¾ c sugar
2 tbsp tomato paste
3 large eggs, beaten
6 tbsp olive oil (or if you prefer 1 stick butter, room temp)
Oven temp: 350
Grease mini loaf pan.
Chop tomatoes and set aside. Put dry ingredients in a large mixing bowl. Whisk to make sure all ingredients are blended. In a food processor, put in basil and sugar and process for 5 seconds, then add the tomatoes, tomato paste, beaten eggs and the olive oil or butter. Process again for 5 seconds. Pour the wet ingredients in to the dry and mix until just blended. Ladle in to mini loaf pan, and bake 35-40 minutes until golden brown. Cool for 5 minutes in pan, and then place on wire rack. Let bread cool to room temp before slicing. Can be served with crème fraiche, sour cream or goat cheese.
This recipe has been modified from the book “French Comfort Food” by Hillary Davis.