Amount
Ingredient
Preparation



12
large
tomatoes





2
cups
rice

cooked



2
tablespoons
onion

chopped



2
tablespoons
currants

plumped



3
cloves
garlic

minced



1/2
teaspoon
salt





1
x
black pepper





3/4
cup
olive oil





1
x
mint

or basil, chopped fresh, garnish

 Cut tops off tomatoes, scoop out flesh and combine with rice.

Add onion, currants, garlic, salt and pepper.

Stuff tomatoes with rice mixture and arrange in casserole.

Pour olive oil over tomatoes.

Cover and bake at 35 F for 25-3 minutes.

Garnish. Serves 12.