Turkish Stuffed Tomatoes

Cut tops off tomatoes, scoop out flesh. Reserve juice for filling.

Sauté onion in olive oil, add pine nuts and currants.

Add rice, sauté 2 min.

Add tomato juice, mint, parsley, sugar and salt.

Stuff tomatoes and replace caps.

Place in baking dish, add water with olive oil. Bake at 180°C for 40 min.

Let cool and serve.