Super Sweet Tomato Caprese Quinoa Bake

This week is all about tomatoes and our upcoming demonstration at Elawa Farm in Lake Forest to showcase our Marinara blend which we launched earlier this summer.

I’m picking the best tomatoes ever this year from my two plants, despite the Chicago weather being unkind. They’re dense and sweet fleshed without any wateriness. I’ve noticed the effect of the cooler season, the tomatoes are ripening at a leisurely pace and we don’t have the usual glut. Every couple of days I return to the garden and a few more have ripened, sufficient.

These tomatoes reside in a bowl in the kitchen to be picked at like fruit and they frequently make their way into salads. But when you grow and harvest your own fruit and vegetables (or buy in bulk) then finding something “different” to do with them can be a challenge. In homage to one of my favorite salads Insalata Caprese, we adapted this Caprese Quinoa Bake from domesticate me for a slow cooking take on a classic Insalata Caprese: tomatoes, Mozzarella and basil.

For an easy weeknight dinner or weekend brunch, drizzle a little sweet balsamic vinegar and top with a lightly poached or fried egg.

This weekend we’re cooking with freshly picked organic tomatoes, onion and garlic from these beautiful gardens at Elawa Farm and demonstrating how to make a versatile sauce using our Marinara blend from our Whole Spice Infusion collection. Come along for a taste! 10am start.

Simplify your meal times with at the start of the new school year. We’re excited to be launching our online store next week, where you will be able to purchase from our range of organic Whole Spice Infusions and Ground Spice Blends for your slow cooker.

Prep Time 5 – 10 minutes Cooking Time 5 hours LOW Servings 6

Ingredients

1 1/2 cups uncooked quinoa
8oz baby tomatoes, chopped
14 oz can fire roasted diced tomatoes
3 large cloves / 3 tsp garlic, minced
1/4 cup pesto
1/2 tsp salt
2 1/2 cups chicken or vegetable broth
8oz part skimmed Mozzarella
freshly ground black pepper
fresh basil leaves, torn

Assemble the quinoa, tomatoes, garlic, pesto, salt and chicken broth in your slow cooker insert. Stir well to combine.

Lay the slices of Mozzarella on the top of the liquid, don’t worry if it sinks slightly as it will bubble up. Grind some fresh black pepper over the Mozzarella. Cover and cook on LOW for 5 hours.

Serve with fresh torn basil leaves over the top, a drizzle of balsamic vinegar and a poached egg. If you prefer a meatier version, add some Italian sausage meatballs into the mixture before cooking.

Zen Moment

“Love is a fruit in season at all times, and within reach of every hand.”