Tomato Upside-Down Cake | ANN OGDEN GAFFNEY
Tomato Upside-Down Cake is a savory treat that's totally vegan and totally delicious. I like to eat it at room temperature with a simple salad for a simple supper or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.annogdengaffney.com.
Ingredients
- 12 ripe plum tomatoes, halved and seeds gently squeezed out
- 4 shallots, peeled and halved
- ½ cup olive oil, divided
- 10 Black olives, pitted
- 3 sprigs Thyme stripped of leaves
- ½ cup silken tofu
- 1 cup chickpea flour
- 1 tsp baking powder
- ½ tsp sea salt
- ½ tsp smoked paprika
- 1 ¼ cups cold water
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