*  Exported from  MasterCook  *
                              DOMATES DOLMAST
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
    2       ts           Sunflower seed
    1       tb           Plain dried bread crumbs
   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.
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