1/2 c. vegetable oil
3 lg. onions, chopped
1 c. rice
1/4 c. parsley, chopped
Pinch of dill
Salt, pepper to taste
6 tomatoes
Potatoes, peeled and cut into 4 to 6 pieces
Tomato sauce (4 oz.)
Crushed tomatoes
1/2 c. vegetable oil

Slice top of tomato, spoon out the inside and chop it up. Mix this in with all the above ingredients.

Fill each tomato with this stuffing, cover tomato with its tomato slice and sprinkle a little sugar on top. Pour remaining mixture around roasting pan. Place potatoes around tomatoes.

Mix tomato sauce, crushed tomatoes, 1/2 cup vegetable oil in a bowl and pour on top of everything in pan.

Bake at 375 degrees until potatoes and rice is done (about 2 hours).

You can also stuff squash, eggplant, pepper (discard inside of pepper). Just mix all the insides except pepper with rice mixture.