Stuffed Tomatoes With Rice

• 12 small tomatoes
• 1/2 c. oil
• 1 c. chopped onions
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. Italian parsley, chopped
• 3/4 c. Uncle Ben's converted rice

1. Preheat oven to 375u0b0.
2. Wash, cut off top and scoop out tomatoes.
3. Saute in oil with onions.
4. Add salt, pepper and parsley.
5. Wash and drain rice; add to onions with inside of tomatoes.
6. Stir well for few minutes.
7. Then stuff tomatoes with this mixture.
8. Replace tomato tops.
9. Place in a small deep pan so that tomatoes fit without any extra space.
10. Pour 2 cups water over all.
11. Bake for half hour at 375u0b0.
12. Baste the tomatoes with their juice and push them down in the pan since they have a tendency to rise.
13. Continue baking and basting, checking every 15 minutes. Tomatoes are done after there isn't any more juice for basting, about 1 hour and 20 minutes.
14. Cool.
15. Serve cold, never warm!

tomatoes, oil, onions, salt, pepper, italian parsley, uncle ben

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727615 (may not work)