When we harvest our feral cherry tomatoes, there is always a pile of green tomatoes left over. This cake recipe uses four cups of green tomatoes. I just buzz them briefly in a blender, before adding the salt and then wash through after ten minutes. One loses a lot of seeds from our feral cherry toms, but it is important to rinse the tomatoes well to ensure there is not too much salt in the recipe.
Obviously I found this recipe on the net. I iced it with cream cheese icing. Members at Francois and Phillipa's place in Capalaba may have eaten it at the 16 November 2014 Garden Visit.