Domates Dolmast

Directions

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 sauté 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℉ (190℃).

In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon ¼ rice mixture into each tomato and top each with reserved tomato slice.

Brush ½ teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking).

Sprinkle each tomato with ¾ teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.