When you want to eat tomatoes with cheese, let the choice fall on the RAW, yet WARM, and of course vegan version. πŸ…πŸ§€ Tomatoes stuffed with warm corn sauce – This is a must-try recipe! πŸ…πŸŒ½πŸ‘©β€πŸ³πŸ˜‰


  • 4 large tomatoes
  • 1 yellow bell pepper
  • 1 head of iceberg lettuce
  • 1 tablespoon of chopped dill
  • 1 teaspoon of dried celery


  • freezer and freezer bag
  • purifying water filter like a reverse osmosis device
  • knife and cutting board
  • dehydrator
  • blender

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  • The day before, clean 3 cobs of corn, put them in a freezer bag and thus in the freezer for about 12 hours.

  • After 12 hours, take the frozen corn out of the freezer and out of the bag.

  • Leave the corns to thaw, first in the refrigerator for an hour, then at room temperature.

  • Freezing and thawing softens the corn kernels.


  • While the corn is defrosting, wash 4 large tomatoes and one yellow pepper under a stream of clean water.Β 

  • I use a reverse osmosis system to purify my tap water.
  • Β 

    Remove the stem root from each tomato.

  • Half each tomato, cutting from the stem to the other end of the tomato.

  • Scoop out the inside of each tomato half with a spoon.

  • We won’t be using these inner tomato parts in this recipe, but you can save them and use them later to make tomato juice for example.

  • Prepare the dehydrator tray.

  • Arrange the empty tomato halves on the dehydrator tray.

  • Use a knife to separate the corn kernels from the cobs.

  • Put the kernels from 2 cobs of corn into the blender jug, and the kernels from the 3rd cob into a bowl.

  • Noise damage is accumulative. Protecte your dear ears with ear muffs.

  • Blend the corn kernel.

  • Add 1 teaspoon of dried celery to the blender jug, then briefly blend the dried celery into the blended corn on the lowest speed.

  • Pour the blended corn over the whole corn kernels.

  • Mix this corn sauce.

  • Stuff tomato halves with corn sauce.

  • Place a tray full of stuffed tomatoes in the dehydrator.

  • Dehydrate the stuffed tomatoes at 46 C / 115 F for about 3 hours.

  • Remove the outer leaves from the iceberg lettuce.

  • Cut off the root of the iceberg lettuce.

  • Chop the iceberg lettuce.

  • Place the chopped lettuce in a bowl.

  • Destem and seseed the bell pepper.

  • Chop the bell pepper.

  • Add the chopped bell pepper to the chopped lettuce.

  • Pour the rest of the corn sauce over the chopped lettuce.

  • Mix everything well.

  • If desired, add 1 tablespoon of chopped finely dill to the salad, then mix everything well again.

  • When the stuffed tomatoes are dehydrated to your liking, serve them warm with a salad.

  • Mmmmmm… like I said at the beginning, you have to try this recipe!

I hope you will love this recipe and that you will be enjoying these stuffed tomatoes often πŸ…πŸŒ½πŸ‘©β€πŸ³πŸ˜‰

Keep glowing,

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