Stuffed Tomatoes

• 12 large firm tomatoes
• Filling 1 with pine nuts if available
• 4 tablespoons oil

Wash the tomatoes. Cut a thin slice off the tops; scoop out the pulp and reserve.

Prepare Filling 1, preferably with pine nuts. Raisins, too, may be added for an unusual flavour, as well as some of the tomato pulp. Stuff the tomatoes and cover with their own tops. Arrange the stuffed vegetables close to each other in a baking tin to which you have added a thin layer of oil.

Dilu