This recipe is quite possibly the best raw recipe I have created and tasted in a long while! It really shines in terms of texture when it gets dehydrated, but it definitely can be made without a dehydrator – so don’t fret! However, when dehydrated, you get a warm flavour explosion. The outside is crispy, and the tomato just wants to fall apart as you dig into the gooey centre. Heirloom tomatoes are not required for the recipe, I just like to use the biggest tomatoes I can find, and heirlooms usually fit the bill. But smaller tomatoes could be used to make bite size appetisers as well. Either way I am SURE that you will be floored by this recipe.
Serves: 1-2 people Yields: 2 stuffed tomatoes
Calories: 424 Macronutrient Ratio (Carb/Protein/Fat): 85.6/8.4/6
Prep Time: 30-45 minutes
- Dehydrator (dehydrate at 115 °F for 4-8 hours)
- 2 heirloom tomatoes (or some big tomato)
- 4 carrots
- 1/4 cup of raisins or equivalent amount of dates
- 1/2 cup of sundried tomatoes
- other possible additions, onions, leeks, zucchini, cauliflower
- season with any herbs of your choice, basil or cilantro are what I typically use
- Optional: 1 tbsp of cumin or even hot peppers
- Start by using a small knife to cut and hollow out the middle of the tomatoes. Be careful not to poke through the bottom.
- In a food processor, process the raisins and sundried tomatoes with the S-blade until they are well mixed and start to form a ball.
- next add the carrots and shred into the processor using the shredding attachment. I keep the S-blade inside while I shred them into the mix.
- Scrape the sides and mix will, add any other ingredients you would like, such as herbs, other veggies, or spices. This is just the base.
- Now fill those tomatoes up sky high!