I have a crazy mixed emotion thing going on right now. I am loving Portland’s summer this year, it has been nearly perfect.
You might know that autumn is my favorite time of year, for several reasons. I am happily looking forward to the fall months here, something Portland also does consistently well.
I am already excited for SPRING 2013. Yes. Incredibly excited.
See, we bought the new house, moved and were very very busy this year. We moved in the spring, travel and vacations and events and moving all got in the way of a garden this year. Yeah, I toyed with the idea of a couple small pots just for fresh herbs! maybe one roma tomato! well, then I wanted zucchini. and spinach, just a few carrots…
…so I told myself to wait until next year. I have enjoyed some freshness from my mom’s garden, when she brings large branches of basil that make the whole downstairs of our house smell fantastic.
I have enjoyed the amazingness that is Portland’s Farmers Markets, and I have bought heirloom tomatoes all season long. I cannot get enough – the flavor is out of this world, and I cannot begin to describe it honorably.
Many of these heirlooms are eaten as is – yes, like an apple. I have sliced them onto sandwiches, I have made them into simple fresh salads.
Then I hassselbacked them.
Instead of the traditional potato, I accordion cut two of the most beautiful heirloom tomatoes, hasselback style. I tucked pieces of my favorite cheddar inside, and warmed them in the oven.
If that was not enough, I then served them atop a fluffy brown butter quinoa, and topped it all with some fresh fragrant basil.
cheesy roasted hasselback tomatoes
dairy, soy and gluten free, vegan
2 large heirloom tomatoes
2-3 ounces cheddar cheese (I used this – vegan)
handful fresh basil leaves, chiffonaded
2 servings quinoa
Cut around top of tomato to remove the stem. Make several vertical slices through tomato, stopping before reaching bottom (3/4 through). Slice cheddar into pieces to fit into each pocket of the tomato. Place on baking sheet and roast in 350 degree oven for 10-12 minutes, until cheese is melted and tomatoes are softened. Serve atop quinoa, sprinkle with basil.
Do you have a garden? Are you a fan of the heirloom vegetables?
Becky talks about what heirloom actually means – a great read.