Title: Domates Dolmast
Categories: Vegetable Greek
Yield: 4 Servings

4	md	Tomatoes
1	tb	Plus 1 tsp. olive or vegetable oil, divided
1/2	c	Diced onion
1		Garlic clove, minced
1/4	c	Dried currants
1	ts	Salt
1/8	ts	Pepper
1	c	Cooked long-grain rice (hot)
1	oz	Pignolias (pine nuts), lightly toasted
1	tb	Each chopped fresh Italian (flat-leaf), parsley, and mint
2	ts	Sunflower seed
1	tb	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 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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