TOMATES YEMISTES (STUFFED TOMATOES)

Makes: 6 servings

Cooking time: 45minutes
Oven temperature: 180C(350 F)
12 medium ripe tomatoes
sugar
salt
freshly ground pepper
1 large onion, chopped
1 ½ cup short grain rice
1½ cup hot water
2 tbsp chopped parsley
2 tbsp chopped mint
water or dry white wine

1. Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities with a little sugar. Keep aside.
2. Put pulp in a saucepan with salt, pepper and ½ tsp sugar and simmer until soft.
3. Press through a sieve and reserve pulp.
4. Gently fry onion in half of the oil until transparent.
5. Stir in rice, hot water, parsley, mint and season to taste.
6. Bring to the boil, cover and simmer gently for 10 minutes until liquid is absorbed.
7. Fill tomatoes, allowing room for rice to swell.
8. 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.