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1
Place tomatoes, sugar cinnamon stick, and vanilla, in a large, heavy-bottomed saucepan. Stir together and bring to a simmer over medium-low heat.
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2
Simmer until the tomatoes break down and the mixture has the consistency of a thick jam or marmalade, stirring occasionally to prevent tomatoes from burning. Little Flower Baking instructs that this will take about 1 hour, but we found that even vigorous simmering can take closer to 2 hours. Watch closely. You can do a gel test: Dab a bit of marmalade, on a cool plate and run a finger through it; if the streak remains, your jam is set and ready to go.
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3
Cool thoroughly before transferring to a covered container and storing in the fridge.
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4
For the frosting, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-low until smooth and fluffy. Add vanilla, confectioners' sugar, tomato paste, and salt and mix on medium speed until fully incorporated.
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5
Preheat the oven to 350u00b0 F. Line the bottom of a 9-inch-round, 3-inch-tall cake pan with parchment and lightly grease the sides.
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6
In a large bowl, whisk the eggs, ricotta, and vanilla together until smooth. Add flour, sugar, baking powder, and salt and fold until just incorporated. Fold in melted butter until just combined.
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7
Pour batter into pan and bake, rotating halfway through, until toothpick comes out clean, about 1 hour. Cool for 2 hours before unmolding.
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8
When the cake is completely cool, you're ready to assemble (I even recommend freezing it for about 1 hour, so that it's very firm and easy to work with!) Cut the layer in half, like a hamburger bun. Spread both sides with a generous amount of yogurt, then top the bottom half with tomato jam (Little Flower Baking suggests 2 cups, but I used less) and put the hat of the cake back on. Press gently to make sure things are secure, then use an offset spatula to spread the tomato cream cheese frosting over the top (and the side, too, if you'd like!).
