4 md Tomatoes

1 tb Plus 1 tsp. olive or

-vegetable oil, divided 1/2 c Diced onion

1 Garlic clove, minced

1/4 c Dried currants

1 ts Salt

1/8 ts Pepper

1 c Cooked long-grain rice (hot)

1 oz Pignolias (pine nuts),

-lightly toasted 1 tb Each chopped fresh Italian

-(flat-leaf), parsley, and -mint 2 ts Sunflower seed

1 tb Plain dried bread crumbs

Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek: Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside. In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed. Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mixture into each tomato and top each with reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings.