Tomato season is coming to an end, and before we have to go back to canned tomatoes, let’s have one last summery blowout. This sauce is very simple – no pepper or onion to take away from the simplicity of the sweet, earthy, tomatoey taste. Don’t be scared of the Tabasco sauce – it mellows as it cooks, adding brightness to the sauce without making it too spicy. Because this sauce is so simple, the raw ingredients must really shine. Use the best mozzarella, the freshest produce that you can. And try not to drink it all before you add the quinoa – yes it is that tasty!
As if that wasn’t enough, it is the quinoa form of pizza.
4-5 fresh tomatoes, preferably heirloom
2 cloves garlic, chopped and smashed with 1 tbsp. salt
1/2 cup fresh basil, cleaned
1 ball fresh mozzarella, cut into small cubes
3-6 dashes Tabasco sauce
1 tsp. olive oil
1.5 cups cooked quinoa
2. Cut the tomatoes into large chunks, coring them and throwing away the stem end and any very discolored spots. Dont’ worry about cutting them too fine – they will break down as they cook. And do NOT throw away the juice or seeds that spilling the cutting board. That stuff is liquid gold!
4. Add the Tabasco (go easy on it at first – you can always add more later), turn up the heat to medium high, and let the sauce cook for 20 minutes. By this time, it should have reduced and thickened quite a bit. Now, taste it for seasonings. Don’t be afraid to add more salt if it needs it – the quinoa really absorbs the taste.
Aww yeah, summer. Those wonderful tomatoes that never taste the same in the fall. Fresh, fragrant basil, the gentle heat of garlic and the deep tang of the tabasco. The quinoa absorbs the sauce, becoming plump little flavor packets, and the mozzarella cheese melts and strings, becoming creamy. This is an ideal meal because it is quick, healthy, and totally seasonal.