Cooking Instructions

Preheat oven to 190 °C. Cut the large tomatoes crosswise in half, scoop out the pulp and set aside. Heat the oil in a pan and sauté the finely chopped onion. When transparent remove from heat and add chopped tomatoes. Cook rice until half done and add into onion-tomato-mixture. Stir in the herbs, salt and pepper. Then gently stir in the tomato pulp. Place the tomato shells in a baking dish greased with margarine. Spoon the rice-tomato onion mixture into the shells, pressing the mixture firmly into the shells. Bake for 25 to 30 minutes. Serve hot with white bread.