Domates Dolmast

      4 md Tomatoes                            1 c  Cooked long-grain rice (hot)
      1 tb Plus 1 tsp. olive or                1 oz Pignolias (pine nuts),
           -vegetable oil, divided                  -lightly toasted
    1/2 c  Diced onion                         1 tb Each chopped fresh Italian
      1    Garlic clove, minced                     -(flat-leaf), parsley, and
    1/4 c  Dried currants                           -mint
      1 ts Salt                                2 ts Sunflower seed
    1/8 ts Pepper                              1 tb Plain dried bread crumbs

  Cut thin slice from stem end of each tomato; reserve slices. Set a
  sieve over a bowl. Scoop out pulp from tomatoes and place pulp in
  sieve to drain; set shells upside down on paper towels and let drain.
  Discard seeds from tomato pulp; reserve liquid. Chop pulp and set
  aside.

  In small nonstick skillet heat 2 teaspoons oil; add onion and garlic
  and saute until onion is golden. Stir in currants, salt, pepper, and 2
  tablespoons of reserved tomato liquid; remove from heat and stir in
  rice, nuts, parsley, mint, and sunflower seed.

  Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set
  tomato shells upright; spoon 1/4 rice mixture into each tomato and
  top each with reserved tomato slice. Brush 1/2 teaspoon oil over each
  tomato and pour remaining tomato liquid into baking dish (to prevent
  sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and
  bake until filling is hot and skin begins to split, about 30
  minutes.Makes 4 servings.