Stuffed Tomatoes

Makes 8 servings

8 large, fresh tomatoes
1/3 c raisins, soaked in boiling
water 20 minutes
1/2 c sliced green onions
2 1/2 Tbsp lemon juice
1 Tbsp chopped fresh mint
1 tsp minced garlic
Salt and black pepper, to taste
1/3 c olive oil
3 c cooked rice
 
1. Slice off top of tomatoes. Scoop
out center with spoon; reserve.
Turn tomatoes upside down to
drain. Drain raisins.
2. Seed and chop reserved centers.
Combine in bowl with green
onions, juice, mint, garlic, salt
and pepper. Stir in oil, rice, and
raisins. Stuff tomatoes with rice
mixture.
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