This is my take on the ever popular Greek traditional stuffed tomatoes, made originally with mince meat and lots of white rice! You can of course go for the mince meat if you wish. I do have a version of that recipe as well. I always altered things slightly each time I make this just for fun. It’s always nice to try different herbs, veggies and spices. You could add diced mushroom instead of the zucchini or maybe shallots, corn or quinoa. The choice is yours! Enjoy.

1. Heat your oven before you do anything! First, wash and pat dry the tomatoes. Carefully cut the top of the tomato and scrape the insides (don’t discard the top of tomato!). Drizzle inside of the tomato with truffle oil, salt and herbs. Keep the seeds for the rice mixture. Put in the fridge for 8 hours or overnight if you can! They taste better the longer you marinate them!
   
   
2. Pan fry with a tiny bit of coconut oil the cauliflower rice, zucchini, garlic, herbs, salt, chilly, seeds from the tomato and all the nuts you have chosen. Allow to pan fry and become a little bit crispy to your liking for about 15-20 minutes. Keep an eye on it as you don’t want it to burn. When done, add the tomato paste (as little or as much as you prefer). Stir occasionally for another 15 minutes.
   
   
3. Take your tomatoes out of the fridge, fill them with the stuffing.  Drizzle with some coconut oil. If you do have any left over  stuffing, bake it on it’s own in a separate pan oven and stir every 20 minutes (it’s really yummy and turns out nice and crispy) Place in the oven (grill setting if you have one) on about 150 degrees. Allow the tomato to become crispy (as well as the left over rice.
   
   
4. Serve on it’s own or with a nice big salad! Keep experimenting until you come up with your own special version, using special salts, herbs and spices