Ingredients:4 large firm tomatoes
2 tbsp olive oil
1/2 cup onion, diced
2 cups pre-cooked rice
1/3 tsp allspice
salt and pepper to taste
Preparation:
- Pre-heat oven to 350 degrees.
- Cut 1/2 inch off tops of tomatoes. Use a small knife or a melon baller to gently scoop out the insides of the tomatoes, being careful not to cut through the bottoms.
- Sautee the onions for a few minutes in olive oil, until soft.
- In a large bowl, combine the rice with the remaining ingredients, then combine the sauteed onions as well.
- Using a small spoon, scoop the rice mixture and stuff each tomato. Gently pack in the rice, so the whole tomato is full.
- Lightly brush the tomatoes with a bit olive oil and place in a baking dish.
- Bake for 25 minutes.