Tomatoes actually have a long tradition in baked goods, most notably in tomato soup cake, a recipe likely invented by the Campbell's Soup company and akin to carrot cake with warm spices and cream cheese frosting. Here, Cohen removes the middle man and loses the spice. It's a preparation that lets the tomatoes bright acidity shine through. To make it, she creams together butter and sugar, then adds eggs, flour, salt, leavening, and tomato powder (dried, pulverized tomatoes). Since the powder takes a little time—and a lot of tomatoes—Cohen suggests purchasing the ingredient, noting that it is surprisingly easy to source.