STUFFED TOMATOES WITH RICE

 

6 tomatoes

Filling:

3 tbsp olive oil

1 small onion, peeled and finely chopped

150 gr long-grain rice, rinsed

1 tbsp tomato puree

2 tbsp raisins

2 tbsp pine kernels

Salt and pepper to taste

Preheat oven to180 C (350 F) and slice off the tops of the tomatoes  Using a teaspoon carefully scoop out. the soft pulp and seeds and place them in a bowl. 

Place the tomato shells on a baking dish and stuff them with the above filling. place the tops on and bake for for 1 hour until the rice is tender.