Stuffed tomatoes
  8 dessertspoonfuls long-grain rice
3 large onions
1 coffee-cupful parsley, finely chopped
1 soup-spoonful tomato paste
½ coffee-cupful currants
½ coffee-cupful pine nuts
top quality extra virgin olive oil
½ teacupful dry breadcrumbs
salt, pepper, a little sugar
Scoop out the flesh from the tomatoes and mix in the blender.
Pour a teacupful of olive oil into a deep frying pan and fry the onions. Add the rice and continue frying for 2-3 minutes more.
Add the tomato flesh and the tomato paste. Season with salt and taste. If necessary add a little sugar and then the pepper.
While the mixture is still simmering, toss in the pine nuts and currants, and finally the finely chopped parsley. About ⅔ fill the tomatoes with the stuffing, because the rice will swell, and put them on a baking tray. If there is stuffing left over put it between the tomatoes and if you wish you can also put a few potatoes.
Pour about ½ soupspoonful of olive oil over each tomato and sprinkle with dry bread crumbs. Bake in a moderate oven for about an hour, until the rice is cooked and the tomatoes have wrinkled.
These can be eaten hot or cold. Take the dish of feta out of the fridge … and ‘bon apetit’!
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