There aren’t many words to describe this recipe, except to say that when a tomato is heated, something magical happens. Make it an heirloom tomato, and well, it’s even better. This vegetarian recipe is inspired by our favorite dish, at our favorite Denver restaurant, Cafe Bar. Its not identical, but will hold us over on these cold winter nights until we decide to move back to Colorado.
Red Quinoa (2 cups)
Heirloom Tomatoes (1 per person)
Corn (1/2 can)
Cilantro (1 tbsp, chopped)
Canned Tomatoes (one-I look for brands with no corn syrup/ or extra sugar in ingredients)
Garlic (6 toes)
Heavy Cream (1/2 cup)
Cook quinoa according to directions (usually equal parts seed and water, bring to a boil, reduce to simmer). Remove from stove and let cool. Start on the sauce, pressing 6 toes of garlic into about 2 tbsp olive oil, and let saute until fragrant. Add tomatoes, break down with a wooden spoon, add salt and pepper. Once tomatoes and garlic have cooked down (about 15 minutes), remove from heat, and blend with an immersion blender. Add cream, and cook another 5 minutes on low. Add cubed avocado, drained corn, cilantro, juice of one lemon, and a good drink of olive oil to quinoa, s+p to taste. Halve tomatoes gently, and place on a roasting pan, cooking for about 10-15 minutes at 325 degrees, until soft, but not squishy. Cut out heart of tomato and stuff with about 1/2 cup quinoa, sit tomato atop a sauced plate and enjoy!