Stuffed Tomatoes

Ingredients:

6 medium-large, firm, ripe tomatoes

2 to 4 Tbs. olive or vegetable oil

1 onion, finely chopped

1/2 cup raisins, soaked in warm water 10 minutes, drained

1/2 cup pine nuts

1/2 tsp. ground cinnamon

2 to 2-1/2 cups rice (cooked according to directions on package)

Salt and pepper to taste

Method:

Equipment: Paper towels, large-size skillet, mixing spoon, teaspoon, nonstick or greased 9-inch baking pan.

1. Cut a slice from the top of each tomato, about 1/4 to 1/2 inch down. Core and finely chop tops. Scoop out tomatoes and turn upside down on paper towels to drain. Refrigerate pulp to use at another time.

2. Heat 2 Tbs. oil in large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes; stir frequently. Add chopped tomato tops, raisins, pine nuts, and cinnamon and mix well. Reduce heat to simmer for about 2 minutes. Remove from heat, and add cooked rice and salt and pepper to taste; mix gently until well blended.

3. Preheat oven to 350° F.

4. Fill tomatoes with mixture and set side-by-side in baking pan. Dab remaining oil on tomatoes so they are well greased. Bake in oven until tender but still firm (about 25 minutes).

Serve warm or at room temperature for best flavor. Serves 6.