From the Dr. Oz Website: Gisela's Recipes for Success

Tomatoes for Dessert? Green Tomato Pie

A sweet tomato pie? Yes, there is such a thing, and it is absolutely delicious! It specifies green tomatoes, but I have made it with ripe tomatoes too, and it's just as good. I included the recipe for pastry too, but if you want to save time, just get the ready made dough and roll it out. No one will ever know!


Pastry
2 2/3 cups Gold Medal® all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water


Filling
1 1/3 cups sugar
¼ cup plus 3 tablespoons Gold Medal® all-purpose flour
1 ¼ teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 ¼ teaspoons grated lemon peel
¼ cup lemon juice
1 tablespoon butter or margarine

Directions

1. In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4. In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, the nutmeg and 1 teaspoon salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.

5. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

6. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm.

Soup's On - in the Tomato Soup Cake!

Tomato soup for dessert? Absolutely. Try this cake recipe and enjoy the taste of a moist spice cake. Don't like tomatoes - no problem. The spicy taste is there but it's not tomato-ey at all.


INGREDIENTS
2 cups all-purpose flour
1-1/3 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 can condensed tomato soup
1/2 cup vegetable oil
3 eggs
1/2 cup water
1 container cream cheese frosting

Directions:

1. Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and lightly flour.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, allspice, and cinnamon; mix well. Add the soup, oil, eggs, and water and beat until well combined.
3. Pour into the cake pans and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans, then remove to a platter and frost with the cream cheese frosting.

Chocolate Cake to Die for - Heavenly Tomato Cake

What you will love about this cake is the way that the tomato juice moistens the cake without adding a tomato taste. Bake it for the holidays and answer that chocolate fix!



Ingredients:
1/2 c margarine
1/2 c shortening
2 c sugar
2 eggs
1/4 c cocoa
2 c flour
1 tsp. soda
1/2 c tomato juice
1 c hot water
1 1/2 c miniature marshmallows
1 tsp vanilla

Directions:

Cream together margarine, shortening and sugar. Add eggs one at a time, beating well after each. Sift together cocoa, flour and soda. Add to creamed mixture mixing thoroughly. Combine tomato juice, hot water and marshmallows; add to bater. Add vanilla. Batter will be think and marshmallows will come to top. Pour into a 15 1/2 by 10 1/2 by 1 in pan. Bake in 350 degrees, preheated oven for 35 minutes. Ice while hot.

Icing:
1/2 c margarine
1/4 c tomato juice
2 tbsp water
4 Tbsp cocoa
1/4 tsp salt 1 box powdered sugar
1 c chopped pecans toasted

combine margarine, tomato juice, water, cocoa and salt; heat until boiling. Pour over powdered sugar and beat well. add nuts and spread on hot cake.