1. Preheat the oven to 400ºF. 
2. Cook the rice until tender in decent amount of boiling water with some turmeric added.
3. Drain and reserve.
4. Using a sharp knife, carefully cut off the top third of each tomato.
5. Set aside.
6. Scoop the tomato seeds into a bowl.
7. Scoop out the flesh to hollow out the tomatoes, leaving a ½” shell.
8.  Then dice the scooped-out flesh finely.
9. Add the diced tomato to the seeds with the chopped parsley, spring onions, toasted pine nuts, raisins and olive oil.
10. Mix well and season with salt and pepper to taste.
11. Fluff up the rice with a fork and stir in the tomato and spring onion mixture.
12. Spoon into the tomato shells and top with the lids.
13. Place on a lightly oiled baking tray and bake for 15-20 minutes until soft.
14. Serve hot or just warm.

YIELDS:  4 servings.

CHEF’S NOTE:   Upon serving, pour some extra virgin olive oil over the tomatoes. --

Source: Rabbi Alan Ira Silver