Low-fat Raw Stuffed Trigiano Tomatoes - 4 Ways!

I started by cutting the top of the tomatoes with a pairing knife. Removing the pulp and seeds with a melon baller. Save the pulp and seeds and add them to a food processor.

Next I prepared the marinade.
Marinade:
Add to the tomato pulp and seeds 1 1/2 teaspoons of smoked paprika .
1/2 teaspoon of cumin
The juice of 2 limes.
Process until combined.

The four recipes:

Cherry tomato Kiwi mango salsa

5 jalapeños chopped
3 green bell peppers rough chopped
2 kiwis rough chopped
1 mango rough chopped
1 red onion diced
Enough red cherry tomatoes to make 6 cups roughly chopped
The juice of 1 lime
Fresh basil leaves chopped
Fresh thyme leaves chopped
Fresh parsley chopped
Fresh cilantro chopped
The seeds of 1 jalapeño
Mix all the ingredients together to combine

Spinach, zucchini and raw nori stuffed tomatoes

Place 1 bag of fresh baby spinach leaves into a food processor and pulse until rough chopped.
Remove from the processor.
Add the raw nori 4 sheets,and pack it down. Pulse until rough chopped
Remove from the processor.
Chop up a small zucchini about 1 cup and add to the spinach and nori and combine. Add 1/2 cup of the marinade and let it marinate for 4 hours.

Place a mound of the stuffing into a tomato and top with some raw sprouted pumpkin seeds

Red pepper, Portabella mushroom stuffed tomato

Dice 1 red pepper
Chop 1 pack of Portabella mushrooms add 1/2 cup of the marinade and let it marinate for 4 hours. Stuff like tomato and place on a plate.

Fresh fig and zucchini with fresh squeezed orange

Chop 1 pound of fresh figs
Note * Mash the figs just a little with a fork until it is to your liking.
Chop 1 small zucchini
Squeeze 1/4 of a fresh Valencia orange over the ingredients and combine.
Stuff into the tomato and place onto a plate 🌱

From the Inimitable Michael Trigiano - many thanks for permission to post your recipes.