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