Heirloom Tomato Recipes:
Quinoa-Stuffed Heirloom Tomatoes
with Romesco Sauce

Serves 4 as a main course, 8 as a side dish

Ingredients:

Romesco Sauce:

• 1 pound red bell peppers, roasted
• 1 ounce stale bread, toasted and torn into small pieces (a scant 1/2 cup)
• 1/4 cup slivered blanched almonds, toasted
• 2 teaspoons chopped garlic
• 2 tablespoons chopped and seeded tomato
• 1/2 teaspoon smoked paprika
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper

Quinoa and Tomatoes:

• 1/2 cup lentils du Puy
• 1/2 bay leaf
• 2 cups water
• 8 large ripe tomatoes
• 1/2 teaspoon salt, plus additional
• Freshly ground black pepper
• 1/2 cup quinoa
• 1 tablespoon olive oil
• 1/4 cup thinly sliced onion
• 1 teaspoon minced garlic
• 1 teaspoon peeled, minced ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 cup roasted vegetable stock or packaged vegetable stock
• 2 tablespoons minced Italian parsley
• 1 tablespoon minced dill

Steps:

1. Make the romesco sauce. Remove the seeds and stems from the bell peppers. Blend the peppers, bread, almonds, garlic, tomato, paprika, vinegar, and oil in a blender until smooth. Season with salt and pepper to taste. (The sauce can be made ahead and refrigerated in an airtight container for up to 4 days.)
2. In a small saucepan, combine the lentils, bay leaf, and water. Bring to a boil; reduce to a simmer, cover, and cook until the lentils are tender but not mushy, about 30 minutes. Drain in a fine-mesh sieve and discard the bay leaf.
3. With a sharp paring knife, cut off the tops of the tomatoes to create little lids and set aside. Scoop out the seeds and discard. Cut out the flesh in the center of the tomatoes, finely chop and set aside. Season the tomato shells with salt and pepper.
4. Preheat the oven to 375 degrees F. Put the quinoa in the sieve, stir and rinse under cold running water to remove the bitter coating (called saponin) that coats the grain; drain well. In a medium sauté pan, heat the oil over medium-high heat. Add the onions and sauté until they begin to brown, about 8 minutes. Add the garlic and ginger; sauté for 30 seconds. Stir in the quinoa, tomato flesh, the 1/2 teaspoon of the salt, cinnamon, cloves, and stock. Bring to a boil, reduce to a simmer, and cook until the quinoa is tender and the stock has been absorbed, about 20 minutes.
5. Spray a baking dish with nonstick cooking spray. In a medium bowl, combine the lentils and quinoa, parsley, dill, and the salt and pepper to taste. Spoon the mixture into the tomatoes, replace their tops, and place in the baking dish. (The tomatoes can be made up to this point, covered with plastic wrap, and refrigerated for up to 1 day. Add 15 minutes to the baking time.)
6. Bake for 20 to 30 minutes or until the tomatoes are tender and the skins have wrinkled. Transfer to a serving plate, spoon the romesco sauce around them, and serve hot or at room temperature.

Submitted by: The Adaptable Feast by Ivy Manning