So I made tomato juice this week…AGAIN! Thank goodness the garden tomatoes are finally starting to experience a lull, because frankly I’m getting a little sick of dealing with them. I plan on freezing some of the juice in Mason jars for use throughout the winter; it will be nice to have some on hand for making soups and stews when we’re being forced to endure the cold weather that they are predicting. It’s hard to believe that summer is coming to end already. For now though, it’s still blissfully warm outside, and I’m excited to try this Tomato Juice Cake, which uses tomato juice as a way to keep the cake tender and moist. Think I should tell my co-workers what the secret ingredient is, or should I keep that to myself?

ORIGINALLY POSTED 08/09/2014