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One Tomato – Two Ways!

This week's recipe is a bonus - you can do it one of two ways!

I visited the Union Square Greenmarket and was intrigued by the giant heirloom tomatoes. And when I say "giant", I mean big as my head. Or maybe your head. Should we have a contest to see whose head is the most like a tomato? No, we shouldn't. 

Instead, we should roast the bejeezus out of said head-sized heirloom tomatoes and then do one of two things with them:

1. Make roasted tomato salsa.

2. Make a roasted tomato & zucchini stack with quinoa.

So let's get started.

First, the Roasted Tomato Salsa:

What You Need:

1 giant, head-sized heirloom tomato
olive oil
sea salt
herbs (whichever you like, I used a rosemary and thyme blend)
juice from one lime
a splash of chili pepper oil or you could use a jalapeno pepper with the seeds and veins removed
fresh cilantro - as much as you like

Equipment: parchment paper, food processor 

What To Do: 

Preheat your oven to 300 degrees. Line a baking sheet with parchment paper. 

Slice your heirloom tomato. Lay the slices out like burger patties on your parchment papered baking sheet.

Sprinkle with olive oil, sea salt and spice.

Roast in the oven, all slow-like. This could take about 30 minutes. Or 40. Keep an eye on it and roast until they look weepy and slightly brown on the edges. Like this:

Once they've been roasted, let them cool just a bit, and throw them in the food processor with all the other ingredients.


You are now ready for tortilla chips.

And now, for the Roasted Tomato & Zucchini Stack with Quinoa

What You Need:

1 giant, head-sized heirloom tomato
1-2 yellow zucchini, sliced lengthwise
olive oil
sea salt
herbs (whichever you like, I used a rosemary and thyme blend)
1/2 an avocado, cubed
1/2 cup cooked quinoa

What You Do:

Roast the tomato and zucchini in the oven according to the instructions above.

While the veggies are roasting, cook the quinoa according to the instructions on the box.

Slice up your avocado.


Make a bed of quinoa on a plate. Place a roasted tomato on top, and criss cross with strips of roasted zucchini. Repeat another layer of tomato and zucchini. Top with diced avocado and drizzle with olive oil.


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