Stuffed Tomatoes – Phase 1


Juicy, vine ripe tomatoes with creamy, gently seasoned ‘stuffing’. What else can we say other than this classic is absolutely Divine! Gourmet Raw Vegan made simple and sublime. Perfect as an entree with a light salad or, if using Roma tomatoes, you’d have a lush appetizer to add to your dinner party or evening barbecue. Basta!


8 Tomatoes, ripe (It’s best to use a flavorful tomato such as Heirlooms or even Romas. You could use about 12 if the tomato is the size of a Roma.)

Cut the tops and scoop out the insides. Set tomatoes and tops aside.  Optional: save the insides and blend with the stuffing.


1 1/2 C. sunflower seeds, soaked 4 hours

1/2 C. sundried tomatoes, soaked 1/2 hour

1 1/2 Tbsp. white miso

2 Tbsp. lemon juice

2 Tbsp. Celtic salt

2 Tbsp. fresh basil, minced

1/4 tsp. hing

1 1/2 tsp. black pepper

Process all ingredients for stuffing in a food processor with the “S” blade. Stuff tomato halves and serve at room temperature, allow to chill in the fridge or put them in the dehydrator at 145 degrees F for 1 hour. You can choose to use the tomato tops for all of these serving options. Garnish with fresh parsley. (If using a conventional oven, please turn oven to it’s lowest temperature setting, place tomatoes onto a baking sheet lined with parchment paper, place the tops on the tomatoes gently, check tomatoes in 1/2 hour. You want the tomato skin to be a bit soft and also release some juices and the stuffing to be warm.) *A tip would be to make the stuffing the day before so that the flavors have a chance to mingle together and have a more complete flavor profile.

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