I’ve been doing a lot of cooking this summer but eye issues have kept me off the computer. Hopefully I can get back to posting on a regular basis again.
This in the first summer in a very long time that I’ve been able to eat tomatoes. I have four different heirloom varieties growing in my yard and my parents’ garden has at least six more. I needed a vehicle for these awesome tomatoes and found an interesting tomato gratin recipe. The original called for croutons but bread, even gluten free bread, isn’t exactly packed with nutrients. I opted for a combination of amaranth and quinoa. Both grains are filled with essential amino acids and quinoa is a complete protein source as well. I adapted this recipe to fit my dietary restrictions so I used Daiya nondairy mozzarella cheese shreds on top instead of Parmesan. I used basil vinaigrette to add herbaceous notes to this dish but dried or fresh herbs of any variety would work as well.
6-8 medium heirloom tomatoes, diced
3 cloves garlic, minced
1 cup quinoa, uncooked
1 cup amaranth, uncooked
1/2 cup shredded Parmesan cheese or nondairy cheese substitute
1/2 cup packed basil leaves
1/4 cup olive oil
2 Tbs white balsamic vinegar
1 Tbs salt
Preheat oven to 350*F. In a large baking dish combine diced tomatoes, garlic, quinoa, amaranth and salt. Mix together, cover with aluminum foil or a lid, and bake for 45 minutes. In a blender, pulse basil, olive oil and balsamic vinegar until smooth. Set aside. Remove the tomato mixture from the oven, uncover and stir well. Sprinkle cheese on top of the tomatoes and pour the basil vinaigrette over it. Return to the oven and bake for another 20-30 minutes, until the grains are fully cooked and the cheese bubbling. Allow to cool at least 10 minutes before serving.