Categories: Vegetables, Greek 
      Yield: 4 servings 
  
      4 md Tomatoes                            1 c  Cooked long-grain rice (hot) 
      1 tb Plus 1 tsp. olive or                1 oz Pignolias (pine nuts), 
           -vegetable oil, divided                  -lightly toasted 
    1/2 c  Diced onion                         1 tb Each chopped fresh Italian 
      1    Garlic clove, minced                     -(flat-leaf), parsley, and 
    1/4 c  Dried currants                           -mint 
      1 ts Salt                                2 ts Sunflower seed 
    1/8 ts Pepper                              1 tb Plain dried bread crumbs 
  
  Here one (from  WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek: 
   
  Cut thin slice from stem end of each tomato; reserve slices. Set a sieve 
  over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; 
  set shells upside down on paper towels and let drain. Discard seeds from 
  tomato pulp; reserve liquid. Chop pulp and set aside. 
   
  In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and 
  saute until onion is golden. Stir in currants, salt, pepper, and 2 
  tablespoons of reserved tomato liquid; remove from heat and stir in rice, 
  nuts, parsley, mint, and sunflower seed. 
   
  Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato 
  shells upright; spoon 1/4 rice mixture into each tomato and top each with 
  reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour 
  remaining tomato liquid into baking dish (to prevent sticking). Sprinkle 
  each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot 
  and skin begins to split, about 30 minutes.Makes 4 servings.