Stuffed Tomatoes Mid-East Style *(Serves 8) - cooking recipe

Ingredients

8 large firm tomatoes
2 tsp. salt
1/2 tsp. freshly ground pepper
3/4 c. olive oil
1 c. chopped onion
1/2 c. bulgur (Mid-East cracked wheat)
1/2 tsp. dried mint
2 to 4 Tbsp. currants or raisins
1 c. boiling water
2 Tbsp. minced Italian parsley
1/2 c. pine nuts (pignoli) or sliced almonds
1/2 c. dry breadcrumbs

Preparation

Cut a 1/2-inch piece off stem end of tomatoes; reserve tops. Scoop out as much of the pulp as possible.
Sprinkle the insides of the tomatoes with 1/2 the salt and pepper; chop pulp.
Heat 1/2 cup oil in saucepan; brown onion in it.
Stir in the bulgur until coated.
Mix in the tomato pulp, mint, currants and remaining salt and pepper.
Add the water; cover and cook over low heat 10 minutes.
Mix in parsley and nuts; taste for seasoning.
Stuff the tomatoes loosely; replace the tops.
Arrange upright in oiled baking dish.
Brush with remaining oil; sprinkle with breadcrumbs. Bake in 350\u00b0 oven for 45 minutes.
These can be served as a first course or as a vegetable side dish and are equally good hot or at room temperature.