Tomatoes Stuffed With Rice And Mint

Ingredients

• 12 medium-size firm tomatoes
• 3 Tbsp sugar
• 12 c olive oil
• 34 c chopped onion
• 1 c raw rice
• 14 c hot water
• 12 c mint fresh or dried
• 1 tsp salt
• 12 tsp pepper
• 6 tsp oil

Directions

1. Wash each tomato and cut a thin slice from the stem end Save stems for lids
2. Scoop out pulp with a teaspoon and reserve
3. Sprinkle insides with sugar
4. Heat olive oil in a skillet and cook onion until soft approximately 5 minutes
5. Add rice stir well and cook for 3 minutes
6. Add the chopped tomato pulp 14 cup hot water raisins mint salt and pepper
7. Cover and cook 10 minutes