Stuffed Heirlooms

Stuffed Heirlooms

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

Nutritional Information:

Calories: 424 Macronutrient Ratio (Carb/Protein/Fat): 85.6/8.4/6

Prep Time: 30-45 minutes

Appliances Needed:

  • 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


  1. Start by using a small knife to cut and hollow out the middle of the tomatoes. Be careful not to poke through the bottom.
  2. 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.
  3. 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.
  4. 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.
  5. Now fill those tomatoes up sky high!