{recipe} Stuffed Heirloom Tomatoes


in Raw Food Recipe

This succulent and savory recipe comes to us from Cristina Archila. The thing I love most about it is that it could very well have been cooked. While I don’t want “cooked”-like food most days, on the days I want that warm comfort, this is a gem! It’s even got a hit of cheesiness too it — just like a traditional stuffed tomato might! Enjoy!!

Stuffed Heirloom Tomatoes

Stuffed Heirloom Tomatoes
Servings: 8-10 servings

Measuring cups and spoons

6-10 heirloom tomatoes
1 cup finely ground sunflower seeds
1 cup corn kernels – 1 ear
1 zucchini – peeled and chopped
1 Tablespoon lime juice
1 Tablespoon nutritional yeast (optional – not raw!)
1/2 teaspoon powdered cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup minced cilantro
1 Tablespoon minced scallions

1. Blend the peeled zucchini, lime juice, nutritional yeast, cumin, salt, and garlic powder until smooth.
2. Pour over the corn kernels and mix with ground sunflower seeds.
3. Fold in the cilantro and minced scallions. The mixture should be thick and hearty. (If it seems too liquid dehydrate in a shallow pan at 145º for 20-40 minutes.)
4. Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin.
5. Scoop out the flesh and seeds. (use them for a dressing, sauce, or juice).
6. Spoon the mixture into the tomato skins and set them on a screen tray inside a dehydrator at 118º for 2-4 hours.
7. Serve on a bed of young greens lightly marinated with salt and olive oil. My favorite are sunflower greens because of their crisp texture and concentrated nutrition.
8. Add a side of tender carrots slices, drizzled in a bit of wheat free tamari and olive oil—warmed in dehydrator at 118º for 30 min. I really like this baby heirloom variety with the purple skin.

This recipe works really well as a small appetizer. Baby heirloom tomatoes are easy to find in the summertime and its fun to make delicate bite-size portions.

If you have any stuffing left over, scoop small clusters onto a non-stick tray and dehydrate for a 2 hours. Flip onto a mesh tray and dehydrate for 2 ro more hours. These corn-sunflower clusters are a fabulous salad topping.

This recipe will work with any kind of tomato, but I do strongly encourage that you ONLY consume organic tomatoes. Stuffed tomatoes keep in a sealed container inside the refrigrator for up to 3 days.


PLEASE TAKE NOTE! We were psyched when Cristina Archila agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Cristina’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Cristina and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!


ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the recipe in some way! :)

Sharing is caring! ;-)

Share on FacebookPin it on PinterestShare on Twitter+1Share on LinkedIn

Add your name and email below to snag FREE + instant + weekly recipe love in your email inbox (+ free kitchen starter guide!)

You might also like:

Previous post:

Next post: