4 Large Tomatoes
1 T. Fresh tarragon, chopped really fine
3 Cups Sunflower seeds
1/2 tsp. Cayenne pepper
1 Cup Pumpkin seeds
1 Clove Garlic
1 Cup Sundried Tomatoes (presoak)
1 tsp. Celtic Sea Salt
6-8 Olives, pitted and chopped in small pieces
1 T. Olive Oil
Dash Lemon Juice
1/2 Cup Basil, chopped
1 bunch Sprouts (eg sunflower greens or 1 T. Fresh Oregano,
chopped pea sprouts)
1/2 tsp. Fresh thyme, chopped
Making very smooth slices, slice the top off the tomatoes. Scoop out the seeds and most of the flesh of the tomatoes. Save the seeds and flesh in a bowl, adding the salt, pepper, thyme, tarragon, oregano and basil to this mixture and set aside.
Place the sunflower seeds and pumpkin seeds in a very powerful blender (preferably a Blendtec or Vitamix Blender) or food processor and grind the seeds to a powder consistency. Add the lemon juice, sun dried
tomatoes along with some of the soaking water, garlic and olives and process well. Put this mixture in the bowl with the scooped out tomatoes and herbs and mix thoroughly.
Stuff the tomatoes to the very top. Replace the sliced off “lids”. On a platter place a layer of green sprouts and put the tomatoes on top of the sprouts. Drizzle with extra Olive oil and serve.
For other recipes by Dorit:
https://elegantlyrawdoreet.com/about-doreet/