Tomates Farcies

Prep Time



4 large, ripe, organic tomatoes

1 cup of cooked brown rice

1 zucchini

2 cloves garlic

1/4 cup walnuts

1 TSP. dried dill root (or 2 TSP. fresh dill)

1 TSP. coriander powder

1 TBSP Braggs Liquid Aminos

Cayenne pepper and Himalayan salt to taste

Olive oil to coat the pan


  • Carve the flesh and seeds out of the tomatoes, and reserve the top to make a "hat" you'll place back on the tomato once stuffed to prevent the stuffing from burning. (You can discard the flesh or blend it to make a smoothie and season with celery salt, black pepper and lemon)
  • Pre-heat the oven at 380 degrees Farenheit (190 degrees Celcius).
  • Chop the Zucchini in 1/2 inch squares (1 cm).
  • In a pan, saute the garlic in 1 TPSP olive oil until translucent. Add the chopped Zucchini, the cooked rice, walnuts, liquid aminos and the spices and saute until the zucchini softens but it should not be mushy.
  • Fill the tomatoes with the stuffing, place the little hat back on and place the tomatoes in a form, oiled with a little olive oil and bake in the over for 30-40 minutes (until the tomatoes are soft). The cooking time will depends based on the efficiency of your oven.