2 large, ripe tomatoes
¼ cup sunflower seeds or pine nuts (soaked in water for at least an hour)
¼ cup sundried tomatoes, roughly chopped (soaked in water for at least an hour)
Small handful fresh basil, chopped
½ clove garlic minced
Cut a slice off the top of the fresh tomatoes, leaving stems attached to slice, and set tops aside. Scoop out seeds and flesh.
In a blender, blend the drained sunflower seeds with the drained sundried tomatoes. Mix in the chopped basil, garlic, and salt.
Stuff the tomatoes with the blended mixture. Top with some extra basil leaves, and place the tomato lids back on top. Serve with a leafy green salad.
Alternatively, use red or yellow capsicums and stuff those with the mixture.
NB: Pine nuts will give a richer, creamier taste – but they are very expensive. Sunflower seeds are far more economical.