Tomatoes Stuffed with Raisin-Nut Rice

Slice off the top of each tomato. Scoop out the pulp and reserve. Salt the insides of each tomato and let drain upside down for 20 minutes.

Meanwhile, heat the oil in a skillet. Sauté the onion until lightly golden. Add the carrot and rice and sauté for 1 minute more. Add the remaining ingredients to the skillet and set aside.

Preheat the oven to 350 degrees F.

In the container of a blender or food processor, puree the reserved tomato pulp and add about 1 cup of it to the rice mixture in the skillet. Bring the rice mixture to a boil, lower heat, cover, and cook for 20 minutes or until rice is cooked. Add more tomato puree if the rice is not done and continue to cook until all the liquid is absorbed. Remove from the heat.

Stuff the tomatoes with the rice mixture and arrange in a baking dish. Pour remaining tomato puree around the tomatoes. Bake for 30 minutes or until tomatoes are tender. Serve hot or cold.