Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:

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.

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