[lavanta]

Ingredients:
10 large ripe tomatoes of your choice (about 2-3" in diameter and preferably red)
1 coarsely grated onion
5 Tbs butter
5 Tbs pine nuts
¼ cup rice
1 lb ground beef
1 cup chicken or beef broth
2 Tbs currants
½ cup chopped parsley
Salt and pepper to taste (about 1 Tbs is my guide for salt)


Method:
1. Preheat oven to 350 F
2. Slice the top of each tomato to have a ⅔ diameter opening. Save the tops to be a cover later on (@step 7). Scoop inside with a spoon, save the pulps from 4 tomatoes, dice them. Set aside.
3. Arrange scooped tomatoes on a baking dish. No need to butter the dish.
4. Sauté onion in a frying pan with 4Tbs butter over medium heat for 5 minutes stirring occasionally. Add nuts, sauté 3 minutes more. Add rice, sauté 3 more minutes. Add rice sauté 3 more minutes. Add meat, sauté 10 more minutes. Add diced tomato pulps and cook for another 10 minutes.
5. Add chicken or beef stock, cover, and cook over medium heat for about 20 minutes or until all stock is absorbed.
6. Remove from heat. Add currants, parsley, salt, and black pepper to taste.
7. Stuff tomatoes with the meat mixture, gently pressing down with a spoon. Dot with the remaining butter and place the saved tomato tops back on.
8. Cover the pan with foil and bake for 50 minutes.
9. Serve warm.

Cheers and enjoy
Levent