Stuffed savoury tomatoes

Ingredients:

Tomatoes - 6 (ripe)
Long grain rice - 1 1/2 cups (cooked)
Anchovy fillets - 8 (canned) - drained and chopped
Parsely - 2 3/4 tbsps (finely chopped)
Garlic - 4 cloves (crushed)
Black pepper - to taste (freshly ground)
Salt - to sprinkle on tomatoes and season tomato stuffing
Sugar - 1 tsp (finely ground)
Basil - 2 tbsps dried

Preparation:

1. Cut a lid from each tomato and set aside.
2. Scoop out flesh from tomatoes, leaving a wall about one 1 cm thick.
3. Sprinkle salt inside tomatoes and turn upside-down to drain.
4. Rub flesh through a sieve and discard seeds.
5. Now measure 1/2 cup of the pureed (tomato) flesh and mix well with remaining ingredients,
seasoning with salt, pepper and finely ground sugar.
6. Stand tomatoes upright in an oiled, shallow oven dish, just large enough to hold them, then fill
with the seasoned rice-tomato mixture.
7. Put lids on and bake in a moderately hot oven 190C (375F) for 10-15 minutes.
8. Serve hot or cold as a first course or as an accompaniment with a meat, fish or poultry dish.

Sponsored by Easy Tours of India.