GREEK STUFFED TOMATOES
(Serves four)

4 large ripe tomatoes
1 tablespoon olive oil, plus oil for baking dish
1 cup chopped onion
2 cloves garlic, crushed and chopped
1/2 pound ground lamb or beef or pork
1/2 cup uncooked white rice
2 tablespoons pine nuts
1/4 cup raisins
1/2 teaspoon salt
1 cup chicken broth

Cut the tops off the tomatoes. Use a serrated grapefruit spoon to
hollow out the bodies. Reserve bodies, tops and pulp.

Heat the oil, onion and garlic in a skillet over medium heat and cook,
stirring, for 15 minutes or until the onion begins to turn golden on
the edges. Add the lamb and 1 cup of the reserved tomato pulp and
continue cooking for about 20 minutes or until meat is completely
browned. Mix in rice, pine nuts, raisins, salt and broth.

Lower the heat to medium-low, and simmer covered for 20 minutes or
until the rice has absorbed all the liquid. Remove from heat and set
aside.

Preheat oven to 325 degrees. Oil a baking dish. Fill the hollow
tomatoes with the meat mixture and stand them on end in the baking
dish. Place the reserved tops on the tomatoes. Brush tomatoes with
olive oil, and bake for 30 minutes or until completely cooked. Serve
warm.