Recipe - Domates Dolmast

4 md Tomatoes
1 tablespoon Plus 1 tsp. olive or
vegetable oil, divided
One half cup Diced onion
1 Garlic clove, minced
One fourth cup Dried currants
1 teaspoon Salt
1/8 teaspoon Pepper
1 cup Cooked longgrain rice (hot)
1 ounce Pignolias (pine nuts),
lightly toasted
1 tablespoon Each chopped fresh Italian
(flatleaf), parsley, and
mint
2 teaspoon Sunflower seed
1 tablespoon 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 2inch baking dish set tomato
shells upright; spoon One fourth rice mixture into each tomato and top each with
reserved tomato slice. Brush One half teaspoon oil over each tomato and pour
remaining tomato liquid into baking dish (to prevent sticking). Sprinkle
each tomato with Three fourths teaspoon bread crumbs and bake until filling is hot
and skin begins to split, about 30 minutes.Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini