STUFFED TOMATOES

 7 tomatoes. lids removed and reserved 

2 tbsp olive oil plus extra 

1 onion peeled and chopped

2 cloves garlic, peeled and mashed

1 cup rice boiled in salted water and drained

The flesh of the tomatoes

Salt, pepper and sugar to taste

1 cup chopped parsley.

Saute the onion and garlic in olive oil until translucent add the rice the tomato flesh, and season to taste and add the chopped parsley. Stuff the tomatoes with the above filling, brush with olive oil and bake in an oven preheated to 180 C (350 F) and bake for 35 minutes until thoroughly cooked and delicious.