Recipe#6705

Title: DOMATES DOLMAST

SOAR

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