1. Wash tomatoes, slice off caps, and reserve; scoop out pulp, chop, and reserve. Sprinkle inside of tomatoes with salt and sugar. Saute onions in 1/4 cup of the oil until soft. 2. Preheat oven to 350*. 3. Mix onion, parsley, dill, raisins or currants, pine nuts, rice, chopped tomato pulp, and 1 cup olive oil. Saute for 3 minutes. Season to taste with salt and pepper. 4. Fill tomatoes with this mixture. Cover with tomato caps and place in casserole with remaining 1/4 cup olive oil and water. Cover with foil. 5. Bake for 30 to 40 minutes, or until tops are golden and rice is cooked, basting occasionally. Remove from heat and cool. Serve at room temperature. 6. Note: Tomatoes can be cooked on the stove top. Cover with foil and simmer for about 30 minutes, basting occasionally. ---------------------------------------------------------------------------
Nutrition
Ingredients
