• 1 med. onion, chopped  (check for bug infestation)

• 3 Tbs. olive oil

• 1-1/4 c. short grain round or  Italian arborio (risotto) rice (check for bug infestation)

• 2 cups water

• Salt and pepper

• 1 Tbs. tamarind paste   "KOSHER"

• 1-2 tsp. sugar

• 2 Tbs. chopped fresh mint or 2 tsp. dried (check for bug infestation)

• 1/4 cup raisins   (USA as they are bug-free)

• 1/4 c. pine nuts or pistachios   "KOSHER"

• 8 large firm tomatoes

1. Fry the onion in the oil until golden.
2. Add rice and stir until well-coated and translucent.
3. Add the water, 1/2 tsp. (or as much as 3/4) salt, a few grinds of pepper, the tamarind and the sugar, and stir well to dissolve the tamarind.
4. Bring to a boil, cover and simmer for 15 minutes until the water is absorbed.
5. Stir in the mint, raisins and nuts.
6. Slice a cap off of the stem end of each tomato. Use a pointed spoon to scoop out the center and seeds. Fill with the stuffing and replace the caps.
7. Arrange in a shallow, lightly greased baking dish and bake at 350° Fahrenheit for 30-40 minutes or until the rice is tender and the tomatoes are soft.
8. Watch carefully to be sure that the tomatoes don't fall apart before the rice is done.

Yield: 8 servings