Tomato Upside Down Cake

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1/2 c dark brown sugar

5 oz unsalted butter

4 oz unsalted butter at room temperature

2 large eggs

1 c flour

1 t baking powder

1/4 t salt

1 large, firm-ripe tomato such as Brandywine or Marvel Stripe or any large juicy tomato

1 quart yellow pear tomatoes or any cherry tomato

1 lemon, halved lengthwise and sliced thin

3/4 c brown sugar

3/4 c granulated sugar

1/2 c water

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