Stuffed Tomatoes(Yemistes Domates)

• 12 medium tomatoes
• 1 c. rice
• 2 large onions, finely chopped
• 1 c. chopped parsley
• 2 Tbsp. fresh dill
• 1/2 c. olive oil
• 1 c. water
• 8 oz. tomato sauce
• salt and pepper to taste
• 2 oz. pignolia nuts
• 2 oz. currants
• 2 cloves garlic, finely chopped
• pulp and juice scooped from tomatoes
• bread crumbs

1. Slice tops from tomatoes and scoop out center; reserve.
2. Place tomatoes in baking pan.
3. Saute onions and garlic in olive oil. Add tomato pulp and juices, tomato sauce and water.
4. Stir with a wooden spoon for one minute.
5. Add rice, dill, parsley, salt and pepper, stirring occasionally with a wooden spoon over low heat until juices are absorbed.
6. Add pignolia nuts and currants. Remove from stove.
7. Let mixture cool.
8. Stuff tomatoes loosely with mixture, leaving a little space on top.
9. Cover with tops of tomatoes.
10. Sprinkle top of tomatoes with bread crumbs.
11. Cover pan with foil or lid.
12. Bake at 375u0b0 for 1 hour.
13. Uncover; bake 1/2 hour longer or until brown.

tomatoes, rice, onions, parsley, fresh dill, olive oil, water, tomato sauce, salt, pignolia nuts, currants, garlic, tomatoes, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322209 (may not work)