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.