1 lb. ground beef
2 med. onions, grated
3/4 c. rice
20 baseball size tomatoes
3 tbsp. parsley
1 tbsp. mint
3/4 tsp. salt
Pulp of tomatoes
Pinch of sugar

Mix all ingredients, except tomatoes. Place in saucepan and put on low burner. Simmer until rice is soft, almost done. Slice off the top of tomatoes on stem end and reserve. With a teaspoon, scoop all pulp from tomatoes and drain. Fill each tomato with stuffing, place a pat of butter on top of stuffing. Place filled tomatoes in baking dish. Do not add water. Bake at 350 degrees for 25 minutes. Yellow squash, zucchini or eggplant may be substituted for the tomatoes.