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Recipe from Complete Book of Raw Food
Double Stuffed Tomatoes
By Shazzie

Special Equipment: Hand Blender
Serves: 4



• 4 beefsteak or other large tomatoes, with stems intact
• 3 cups sunflower seeds, soaked at least 6 hours
• 1 cup sun-dried tomatoes, roughly chopped and soaked for at least 6 hours
• 1/2 teaspoon paprika
• 1/2 cup fresh basil, chopped, plus extra leaves for garnish
• 1 clove garlic
• 5 black olives, pits removed


Cut off the tops of the tomatoes, leaving the stalk on the top, and set aside. Scoop out the seeds and the flesh of the tomatoes. Use the discarded tomato middles in another recipe such as Gazpacho Soup.

Using a hand blender, blend the sunflower seeds with the sun-dried tomatoes and paprika until smooth. Mix in the chopped basil, garlic, and olives.

Stuff the tomatoes with the mixture until they overflow. Top with some extra basil leaves, and place the "lids" of the tomatoes back on top. Serve with your favorite salad.

Variation: For party hors d'oeuvres, use the same filling, but stuff tiny cherry tomatoes instead.


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