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["Preheat the oven to 450 F.", "Toss tomato slices with olive oil, garlic, salt, and pepper in a large mixing bowl. Arrange tomato slices on a sheet pan in a single layer. Roast them in the preheated oven for 25 to 30 minutes until the tomatoes begin to caramelize and turn lightly brown.", "For the Tomato-Basil Olive Oil Cake:", "Meanwhile, combine flour, eggs, garlic, salt, and olive oil in a large bowl; mix well.", "When tomatoes have finished roasting, remove them from the oven and reduce temperature to 350 F. Allow roasted tomatoes to cool for about 10 minutes.", "Reserve 8 to 10 roasted tomato slices for the top of the cake. Add the remaining tomatoes (about 1 cup) and the basil to a food processor and blend until smooth. Add tomato/basil mixture to the cake batter and mix well. Pour batter evenly into a lightly greased round 9"" x 1.5"" baking dish and top with the reserved roasted tomato slices.", "Bake for 25-30 minutes or until top of cake begins to lightly brown and a toothpick comes out clean. Then remove it from the oven and cut into eight pieces before serving.", "This recipe was created by Tina Haupert, the blogger behind Carrots 'n Cake."]
