Stuffed Tomatoes - cooking recipe

Ingredients

6 tomatoes
2 onions, grated
3/4 c. olive oil
1/3 c. parsley, chopped
1/2 c. dill, chopped
1/2 c. raisins
1/2 c. chopped nuts
1 c. cooked brown rice
1/2 c. water

Preparation

Wash tomatoes and scoop out pulp.
Save caps.
Sprinkle inside of tomatoes with salt substitute.
Pan broil onions in a little oil until soft.
Now mix onions, parsley, dill, raisins or currants, nuts, rice and more of olive oil.
Fill tomatoes with remaining oil and the water.
Weigh down the tomatoes with a heavy plate.
Cover casserole.
Let simmer for 30 minutes or until rice is done.
Let cool.
May be refrigerated.
Serve cold.
Serves 6.