4 med-to-lg ripe but firm tomatoes2 garlic cloves, minced 2 Tbsp. finely chopped dill or basil Salt & freshly milled pepper ½ c. toasted pine nuts or chopped toasted almonds 1 c. cooked rice, couscous, quinoa or other grain 3 Tbsp. finely chopped parsley 3 Tbsp. grated Parmesan Extra virgin olive oil

Preheat oven to 375. Trim tomatoes, chop pulp, & mix it with rice, nuts, garlic, herbs, & cheese. Season well w/salt & pepper. Fill the tomatoes. Replace tops, brush with oil, & set closely in a small oiled baking dish. Bake until filling is hot, about 25 min.

from Vegetarian Cooking for Everyone by Deborah Madison, submitted by member Octavia Butler