If You have come to have dinner with us in April, this is one of our entree dish. Simple but effective, great for entertaining too.
Stuffed tomato with sunflower pate
4 round tomatoes
1/4 cup balsamic vinegar
1 cup sunflower seeds,
soaked over night (can be
1/4 cup lemon juice
1 clove garlic, chopped
1/4 cup fresh parsley,
1 tsp tamari, or coconut
salt and pepper to taste
1/4 tsp cayenne pepper
slice tops off tomatoes. Reserve tops. Scoop out tomato flesh and seeds, being careful not
balsamic style) for a couple of hours. Dehydrated for about 2 hours until tomatoes just start to soften.
Meanwhile make a stuffing
drain and rinse soaked sunflower seeds. Place the seeds in food processor along with
other ingredients and process until it becomes pate consistency. It should still be chunky.
when the tomatoes are ready, Fill each tomato with the sunflower mixture. Dehydrate for
another 2-3 hours until the stuffing has a little crust on top.
Serve with your favourite salad and maybe a drop of green pesto.