10 ripe tomatoes
Salt and pepper
1 1/2 c. uncooked rice
1/2 c. raisins
2 tbsp. chopped parsley
Sugar
1/4 c. walnuts or pine nuts
1/2 c. olive oil
1 1/2 c. hot water
2 tbsp. dry white wine

Cut tomato tops off and scoop out pulp and sprinkle with a little sugar. Set aside.

Put pulp in a saucepan with salt and pepper and sugar (1/2 to 1 teaspoon) and simmer until soft. Press through a sieve and reserve.

Fry onions in oil, add nuts and cook for 5 minutes. Stir in rice, raisins, hot water, wine and season to taste. Bring to a boil, cover and simmer for 10 minutes until liquid is absorbed.

Fill tomatoes with rice. Place in oven proof dish. Pour tomato sauce and equal amounts of water or wine into dish. Spoon remaining oil over tomatoes and cook uncovered in 350 degree oven for 30 minutes. Serve hot or cold.