Baked Tomatoes With Nutty Rice Filling

• 10 medium tomatoes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1/4 cup currants
• 1/4 cup pine nuts
• 3/4 cup short-grain rice
• 1 tbsp coarsely chopped fresh dill
• 1 tbsp coarsely chopped fresh thyme
• 1 tbsp coarsely chopped fresh parsley
• 2 tbsp butter
• 2 1/2 tbsp flour
• 1 1/4 cups milk

1. Preheat the oven to 325u0b0F. Cut the tops from the tomatoes and discard. Spoon the pulp, seeds and juice into small bowl and mash. Reserve 1 1/2 cups of the pulp mixture. Place the tomatoes in a baking dish.
2. Heat the oil in a medium saucepan on medium heat. Cook the onion, stirring, until soft. Add the currants, nuts, rice and 1 cup water. Bring to a boil. Reduce heat to low; and simmer, covered with a tight-fitting lid, for 8 mins. Remove the pan from the heat. Stir in the herbs and reserved pulp mixture.
3. Meanwhile, for the white sauce, melt the butter in a medium saucepan on medium heat. Add the flour and stir until the mixture is grainy. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook until the mixture boils and thickens. Cool slightly.
4. Divide the rice mixture among tomatoes, then top with white sauce. Pour enough boiling water into the dish to come 1/2-inch up the side of the tomatoes.
5. Bake, uncovered, for about 40 mins or until the tops are browned lightly and the tomatoes are heated through.

tomatoes, olive oil, onion, currants, pine nuts, shortgrain rice, dill, thyme, parsley, butter, flour, milk

Taken from recipes-plus.com/api/v2.0/recipes/30682 (may not work)