Stuffed Tomatoes

Serves 1

"At home, this dish came to the table on hot Sundays as we returned from the sea, but it was also served at lavish dinners when my mother wanted to satisfy her desire for ostentation. It proved equally popular in either type of meal."

"At home, this dish came to the table on hot Sundays as we returned from the sea, but it was also served at lavish dinners when my mother wanted to satisfy her desire for ostentation. It proved equally popular in either type of meal."

12 large tomatoes (select really big ones)
Salt and pepper to taste
250g (9oz) white onions, finely chopped
55g (2oz) pine nuts
300ml (10fl oz) olive oil
250g (9oz) short or medium grain rice, washed and drained
55g (2oz) sultanas (from Corinth preferably)
1 bunch flat-leaf parsley, finely chopped
500g (18oz) potatoes

Slice the tops off the tomatoes and reserve to use as lids. Remove and discard the seeds, then scoop out the pulp and put it in a bowl. Salt and pepper the insides of the hollow tomatoes and place them in a roasting tray.

Wash the onions and drain in a colander - this will make the onions taste less assertive. Toss the pine nuts in a hot, dry frying pan until toasted (2-3 minutes). Preheat your oven to 180C/350F/gas mark 4.

Heat 100m1 (3fl oz) of the olive oil in a saucepan, then brown the onion. Add the rice, sultanas and toasted pine nuts. Stir and mix well, then add the tomato pulp, salt, pepper, parsley, and 250ml (9fl oz) of water, and simmer until the rice is half-cooked - about 10 minutes.

With a small spoon, fill each tomato case with the mixture, remembering to allow room for the rice to expand (it is only half-cooked). Cover the filled tomatoes with their tops.

Clean, wash and cut the potatoes into wedges, salt and pepper them and place them between the tomatoes. Pour the remaining olive oil over the tomatoes and potatoes, and bake for 45-60 minutes.

Allow to cool and serve at room temperature.