Tomates Yemistes (Stuffed Tomatoes)
             
     12 md Ripe tomatoes                   1 1/2 c  Short grain rice          
           Sugar                             1/2 c  Currants
           Salt                            1 1/2 c  Hot water
           Freshly ground pepper               2 tb Chopped parsley    
      1 lg Onion; chopped                      2 tb Chopped mint         
    1/4 c  Pine nuts (optional)                     Water or dry white wine

  Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F)

  Slice tops from tomatoes and reserve.  Scoop pulp and sprinkle
  cavities with a little sugar.  Keep aside.

  Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and
  simmer until soft.  Press through a sieve and reserve pulp.

  Gently fry onion in half of the oil until transparent.  Add pine nuts
  (if used) and cook for further 5 minutes.  Stir in rice, currants,
  hot water, parsley, mint and season to taste.  Bring to the boil,
  cover and simmer gently for 10 minutes until liquid is absorbed.

  Fill tomatoes, allowing room for rice to swell. Replace tops and
  stand in an oven dish.

  Pour pureed tomato pulp and equal quantity of water or white wine into
  dish.  Spoon remaining oil over tomatoes and cook, uncovered, in a
  moderate oven for 30 minutes.  Serve hot or cold.

  Note: This makes a pleasant luncheon dish or an attractive
  accompaniament to main meals.