Food Gardening Network
Heirloom Tomato Caprese Casserole

Heirloom Tomato Caprese Casserole

We had the crazy idea to make a traditional cold caprese…hot! You just can’t resist those big slices of heirloom tomatoes and melty mozzarella cheese slices. With the addition of quinoa, this is a creative casserole that you can feel great about serving.




  1. Preheat the oven to 400ºF and lightly coat a 9-inch pie plate with cooking spray.
  2. In a large pot, cook the quinoa in 4 cups of water over medium heat for 15 minutes, until tender.
  3. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and sauté for 2 minutes. Add the cherry tomatoes and cook for 2 to 4 minutes while stirring.
  4. In a large bowl, combine the quinoa with the sautéed tomato mixture. Stir in the shredded mozzarella, salt, and pepper and transfer to the pie plate.
  5. Starting in the center and overlapping them slightly, arrange the tomato and mozzarella slices in a small spiral over the filling.
  6. Bake for 30 minutes. Sprinkle the basil over the top, drizzle with the balsamic vinegar, and serve