In a medium sized bowl, place the chopped tomatoes with 1 tablespoon of sugar and let stand about 15-20 minutes.
Rinse and drain in a colander. Dry with a paper towel as much as possible.
Preheat your oven to 350 degrees F and prepare a 9x13 baking pan.
In a mixing bowl, cream the butter and sugar. Add the eggs one at a time and beat until creamy.
In another bowl, sift the flour, cinnamon, nutmeg, cloves, baking soda and salt.
Mix the dry ingredients into the butter/sugar mixture and mix really well.
Fold in the drained tomatoes and again, mix well.
Spoon into your prepared pan. Bake for 45-55 minutes at 350 degrees, or until toothpick inserted into cake comes out clean.