Recipe from Summer 2017/18 issue of True Natural Health


Serves 4 or 8 as starter

8 truss tomatoes

1 small onion, finely chopped

2 cloves garlic, crushed

½ cup fresh basil, chopped

¼ cup pine nuts, toasted

1 Tbsp pumpkin seeds

4 – 6 olives, pitted and chopped

1 cup brown rice, cooked – alternatively use quinoa or couscous

3 Tbsp balsamic vinegar

Himalayan salt and pepper to taste

2 Tbsp olive oil


Preheat oven to 180°C. Cut a cross in the top and bottom of the tomatoes, then place in a large bowl, cover with boiling water and leave to stand for a few minutes. Drain and cover with cold water for a minute. Drain, then peel off the skins, which should come off easily. Cut off the very tops of the tomatoes so that you create a lid. Using a spoon, scoop out the seeds and insides of the tomatoes. Stand with the cut opening facing down on a kitchen towel and leave to drain for 20 minutes.

In the meantime, place the onion in a frying pan and cook in a little oil for 2 – 3 minutes, add garlic and continue to cook until onion is soft. Add the rice, basil, pine nuts, balsamic vinegar, pumpkin seeds, olives, salt and pepper and cook for 5 minutes. Fill each of the tomatoes with the filling and place the lid back on top of each one.

Place stuffed tomatoes on a baking tray, drizzle with olive oil and bake for 15 – 20 minutes or until soft. Serve with salad and sprinkle with pine nuts and fresh basil leaves.