by diana on October 5, 2010

in Raw & Vegetarian Recipes


If you have a garden then you are dealing with a lot of ripening tomatoes right now. I know I am. We have a ton on our counter, in our fridge and ripening in our garage. I have a raw tomato soup recipe plus a couple of salad ideas to use up those fresh, vibrant tomatoes!

I LOVE garden tomatoes but, when summer comes to an end we are left with a TON of delicious, fast ripening tomatoes to eat. Time to use them. I have been using them in various ways and eating them right off the vine is FANTASTIC!!!

Thought I would share a few recipes with you.


  • 2 tomatoes
  • 1 celery stick
  • 3-4 sun-dried tomatoes (soaked for about 30 min)
  • 1 tsp braggs
  • 1/2 clove garlic or 1/8 tsp garlic powder
  • 1 tsp raw honey or raw agave
  • 1 tsp nutritional yeast (Red Star)
  • 1 tsp braggs (or tamari)
  • fresh basil (1/4 tsp – 1/2 tsp dried)
  • dash of cayene pepper (depends on how spicy you want it)
  • 4-6 oz of filtered water
  • squeeze of lemon juice

Cut up the sun-dried tomatoes. Add ingredients in blender. Start with 4-5 oz water. Blend well and taste. Adjust seasonings to taste and add more water if it is too thick.

Be careful not to over process because it can get foamy. If it does, just let it sit a bit.

I like to add chopped avocado, bell peppers, green onion and some sprouts to this also. Enjoy!


This salad above (not the best picture) is a very fresh and light salad.

Cucumber Tomato Salad

  • Cherry or grape tomatoes
  • Cucumbers
  • Bell Peppers
  • Cilantro

That is it! Cut the veggies into bite size pieces and the Dressing: lemon juice, lime juice and olive oil. Very simple and fast to put together.

Tomato Quinoa Salad

  • Tomatoes (chopped)
  • Quinoa (sprouted or cooked – I tend to cook it and then cool it in fridge to use)
  • Fresh parsley (use fresh not dried)

Sprout or cook quinoa. I usually cook it in the morning or at night and then it has time to cool before I add it to salad.

Put quinoa in bowl, add some diced tomatoes and fresh parsley.

Dressing: Flax or olive oil and lemon juice. I just drizzle some flax or olive oil in the bowl and then squeeze some lemon juice and add some himalyan salt. All to taste. And it’s done!

This is very good and I add just a TON of parsley because I love it. Proportions do not matter – see what you like best.

Obviously the variations of the salads are endless. To the tomato quinoa salad you can also add cucumbers and bell peppers.

To the cucumber tomato salad you can add spinach or lettuce and even avocado and top with hemp seeds.

I hope you enjoy these quick and easy recipes and enjoy your tomatoes!


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