Stuffed Tomatoes

Ingredients
12 large firm Tomatoes
Pine Nuts
Raisins
4 tablespoons Oil
2 tablespoons Tomato Concentrate
Salt And Pepper
Filling as for stuffed Potatoes

Method
Wash the tomatoes. Cut a thin slice off the tops, scoop out pulp and reserve. Prepare filling with pine nuts, raisins too may be added for unusual flavour, as well as some of the tomato pulp. Stuff the tomatoes and cover with own tops. Arrange close to each other in baking tin to which you have added a thin layer of oil. Dilute the tomato concentrate with about 1/4 pint water. Season to taste with salt and pepper and add the sieved tomato pulp. Pour over stuffed tomatoes. Bake 375 deg. F until soft, 1/2 hour or longer.

Remarks
Serve as a first course, or main dish accompanied by plain rice and yoghurt. For filling, see Stuffed Potatoes