Tomatoes Stuffed With Rice And Mint - cooking recipe

Ingredients

12 medium-size, firm tomatoes
3 Tbsp. sugar
1/2 c. olive oil
3/4 c. chopped onion
1 c. raw rice
1/4 c. hot water
1/2 c. mint (fresh or dried)
1 tsp. salt
1/2 tsp. pepper
6 tsp. oil

Preparation

Wash each tomato and cut a thin slice from the stem end. (Save stems for lids.)
Scoop out pulp with a teaspoon and reserve.
Sprinkle insides with sugar.
Heat olive oil in a skillet and cook onion until soft, approximately 5 minutes.
Add rice, stir well and cook for 3 minutes.
Add the chopped tomato pulp, 1/4 cup hot water, raisins, mint, salt and pepper.
Cover and cook 10 minutes.