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| 4 mittel | Tomatoes |
| 1 Esslöffel | Plus 1 tsp. olive or vegetable oil, divided |
| 1/2 Tasse | Diced onion |
| 1 | Garlic clove, minced |
| 1/4 Tasse | Dried currants |
| 1 Teelöffel | Salt |
| 1/8 Teelöffel | Pepper |
| 1 Tasse | Cooked long-grain rice (hot) |
| 1 x ca. 30 g | Pignolias (pine nuts), lightly toasted |
| 1 Esslöffel | Each chopped fresh Italian (flat-leaf), parsley, and mint |
| 2 Teelöffel | Sunflower seed |
| 1 Esslöffel | Plain dried bread crumbs |
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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.
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