Instructions: With a sharp knife, slice the tops off the tomatoes, and scoop out as much flesh as possible without damaging the exterior of the tomato. Chop the tomato pulp finely.

Heat the olive oil and cook the chopped onion until slightly golden. Add the rice, tomato pulp, nuts, currants, parsley, mint, salt and pepper and saute until the mixture is hot and well flavoured.

Fill each tomato with the rice mixture and replace the tops of the tomatoes.

Bake at 180c. for 15 minutes. Spoon the liquid over the tomatoes and serve.

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