Your whole food, plant-based life.

What’s for Dinner – Stuffed Tomatoes

I just returned home from a fantastic trip to San Francisco. It is beautiful there. The stunning bay and the brilliant flowers and vines everywhere have such an amazing impact. It is like you landed in a fairytale land full of color. And the produce! Let’s just say that Dorothy wasn’t in Kansas anymore.



It was a blessed trip and I can’t honestly say I am ready to be home. But I am and tonight I wanted something simple and fresh to eat. I decided to whip up stuffed tomatoes. This recipe comes together in just minutes and is packed with flavor. You can use the dill dressing recipe or just salt and pepper the filling and enjoy it that way! I had some of the dill dressing in the freezer so that was a no brainer!


Stuffed Tomatoes with Dill Sauce


  • 4 medium tomatoes
  • 1/2 cup celery, diced
  • 1/2 cup jicama, diced
  • 1/3 cup scallions, sliced
  • 1/3 cup sunflower seeds
  • Dill Dressing, recipe here: Dill Dressing
  • Himalayan salt and pepper to taste
  1. Cut tops off (about 1/2 inch down) of tomatoes and scoop out insides. Dice tops and set aside.
  2. Toss together diced tomato tops, celery, jicama, scallions and pumpkin seeds.
  3. At this point you can lightly salt and pepper or, Mix in 2-3 tablespoons of the dill dressing.
  4. Fill tomatoes and top with a spot of dressing, if you used it.


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  1. Tammy wrote on March 27, 2014

    Hi. Love your site! I have a question on the recipe. The ingredients call for sunflower seeds, however, step 2 states to add pumpkin seeds.
    Does it matter which one I use? (sorry it this is a dumb question… I’m new to raw)

  2. CariD wrote on August 10, 2011

    I am happy to hear that you had a great time in San Francisco, with all the details you gave I can imagine how it is, I haven’t been there but now I feel very motivated to visit San Francisco.
    You choosed a good recipe, because it fast, healthy, it looks good, and it have the magic ingredients salt and pepper, a food whithout that doesn’t taste good.
    I love to eat tomatoes, I like to add tomatoes to my spaguetties, meat, to my sadwiches,and of course in all my salads.
    Something that I love of tomatoes is that they are one of the more powerful antioxidants, so it helps to purify our body, besides it has vitamine A, vitamine C, and recents research hav found that prevent the cancer.
    Well thanks for sharing this amazing recipe, and thanks for sharing your experience in San Francisco.
    Now I am going to the kitchen to try this new recipe.

  3. Barb wrote on August 10, 2011

    Dressing in the freezer? I never thought of freezing it. What other recipes can be frozen successfully and then eaten or used in other recipes later?

    • Susan wrote on August 10, 2011

      Not sure yet…I am working on testing many things. All of the frozen desserts from the Rawmazing Frozen Desserts do!!

  4. Jana wrote on August 4, 2011

    Looks beautiful and delicious! What would you use instead of jicama? We don’t have jicama here… :(
    Thank you!!!

  5. Gracie Amen wrote on August 4, 2011

    This looks delish!! Headed to the store to get a Jicama!! Thank you for sharing such beautiful living food with us.

  6. Elena wrote on August 4, 2011

    Sounds so good. Will have to try today.

  7. Nadia wrote on August 3, 2011

    Looks very beautiful and delicious, a feast for all the senses :)


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