Ingredients:
12 medium tomatoes
1/3 cup fresh lemon juice
salt
1/3 cup virgin olive oil ( or Lite)
2 medium onions, chopped
1/2 cup currants, soaked in warm water for 10 minutes and drained
1/2 cup pine nuts
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon paprika ( Hungarian preferred)
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
2 tablespoons lemon juice
1 cup long grain rice, cooked ( Basmati)
1/4 cup vermouth (if you do not like to use spirits substitute with Apple Juice) or 1/4 cup dry white wine ( if you do not like to use spirits substitute with Apple Juice)
1/4 cup water
1/4 cup olive oil
Directions:
Slice off the tops of the tomatoes, save for caps.
Scoop out the pulp (reserve for other use).
Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
Invert the tomatoes onto paper towels to drain.
Heat Olive Oil in a large skillet, medium heat.
Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes.
Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes.
Add Lemon Juice.
Mix Rice into the onion mixture.
Adjust seasoning.
Press mixture into the hollowed out tomatoes and cover with the reserved tops.
Preheat oven to 375F degrees, Brush baking dish witholive oil.
Arrange tomatoes in the dish, they should fit snugly.
Blend Wine (apple juice), water and olive oil.
Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes.
Bring tomatoes to room temp before serving.
Servings: 12
Time preparation: 20 min.
Time total: 60 min.