Heirloom tomatoes are still in season and these tomatoes create a stunning impact when stuffed and baked whole, instead of slicing. First, prepare a tomato per person by washing, slicing off the top only, and hulling out the interior. In a pan on the stove, prepare cooked quinoa, mixed with fresh spinach leaves, a touch of garlic and the interior of the tomatoes (although, I remove the seeds). Adjust the seasoning to your desire with the stuffing and then fill each Heirloom tomato. Set the Heirloom tomato tops back on the stuffed tomatoes and put the stuffed tomatoes into a roasting dish. Drizzle the tomatoes with olive oil and bake at 350⁰ for about 30 minutes. Your plating design will reflect a garden glow and your guests will be delighted with the crimson autumn concept! © Kelly McBride Loft