1-1/4 c. short grain round or Italian arborio (risotto) rice (check for bug infestation)
2 cups water
Salt and pepper
1 Tbs. tamarind paste
1-2 tsp. sugar
2 Tbs. chopped fresh mint or 2 tsp. dried (check for bug infestation)
1/4 cup raisins
1/4 c. pine nuts or pistachios
8 large firm tomatoes
Fry the onion in the oil until golden.
Add rice and stir until well-coated and translucent.
Add the water, 1/2 tsp. (or as much as 3/4) salt, a few grinds of pepper, the tamarind and the sugar, and stir well to dissolve the tamarind.
Bring to a boil, cover and simmer for 15 minutes until the water is absorbed.
Stir in the mint, raisins and nuts.
Slice a cap off of the stem end of each tomato. Use a pointed spoon to scoop out the center and seeds. Fill with the stuffing and replace the caps.
Arrange in a shallow, lightly greased baking dish and bake at 350° Fahrenheit for 30-40 minutes or until the rice is tender and the tomatoes are soft.
Watch carefully to be sure that the tomatoes don't fall apart before the rice is done.