Stuffed tomatoes

Slice off top of tomatoes and scoop out pulp, retaining tops for later use.

Place pulp in saucepan with seasoning and dash of sugar and simmer until soft.

Mash or press through sieve.

Gently fry onion in olive oil until golden, then add pine nuts and cook for 2 minutes.

Sir in rice, raisins, parsley, mint, hot water to cover and cook for 5 minutes, until liquid is absorbed.

Fill tomatoes with above mixture, allowing room for rice to swell. Replace tops and stand in oven dish.

Mix the pureed tomato pulp with an equal amount of wine and pour over tomatoes and cook in moderate oven for 30 minutes.