Baked Tomatoes Stuffed With Bulgur, Feta and Raisins

• 3/4 cup bulgur
• 3 cups boiling water
• 8 medium tomatoes, ripe but firm
• 1 small red onion, peeled and diced small
• 1/2 cup crumbled feta
• 13 cup golden raisins
• 2 tablespoons chopped Italian parsley
• 2 tablespoons chopped fresh mint
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• Olive oil spray

1. Place the bulgur in a large bowl and pour the boiling water over it.
2. Let stand for 1 hour.
3. Drain well.
4. Meanwhile, slice the top 1/4 inch off of the tomatoes.
5. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use.
6. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down.
7. Let stand for 30 minutes.
8. Pat the inside of the tomatoes dry.
9. Preheat the oven to 350 degrees.
10. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine.
11. Mix in the olive oil, salt and pepper.
12. Spray a baking sheet lightly with the olive oil.
13. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
14. Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft.
15. Divide among plates and serve immediately.

bulgur, boiling water, tomatoes, red onion, feta, golden raisins, italian parsley, fresh mint, extravirgin olive oil, kosher salt, freshly ground pepper, olive oil spray

Taken from cooking.nytimes.com/recipes/8737 (may not work)